Really truly magical.
2 cups heavy whipping cream
1 can sweetened condensed milk (14 oz)
2 teaspoons vanilla
2 tablespoons brown sugar
2 tablespoons ginger juice or paste
using a hand mixer or stand mixer, whip the heavy cream on high until it forms stiff peaks, about two minutes. In a separate bowl whisk together the condensed milk and vanilla. Fold 1 cup of the whipped heavy cream into the condensed milk and stir until combined, then pour this mixture into the heavy cream bowl and fold it into the heavy cream until fully incorporated. Next pour it into a 9x4 bread pan, cover and stick in the freezer for two hours.
After an hour, cut your peaches into 1/4ths (some peach variations can be cut and pitted like an avocado but if it doesn’t twist apart just cut it like an apple) then in a sauce pot or small pot, sauté the peaches, brown sugar, and ginger over medium heat until the peaches have fully softened into a jam like consistency. You’ll want to leave it covered when you’re not stirring but you don’t need to actively stir, just once every minute. Let this sit in the fridge to cool down until the base is ready.
Remove the ice cream base from the freezer after two hours and stir the peach mix in then place it back in the freezer for another 2-3 hours or until it is solid and scoopable. ENJOY!!