Peach ice cream

Peach ice cream
500 g ripe peaches
80 g sugar
1-2 tbsp. peach schnapps
or 50 ml peach juice
300 g cream (30-33% fat)
Start by peeling and stoning the peaches before dicing finely.
Place the diced peaches with the sugar in a saucepan and heat on a low setting so that the sugar caramelises slightly.
Place the mixture in a bowl, add the cream and purée with a hand blender. Stir in the peach juice or schnapps and leave the mixture to cool.
Then place the mixture in the ice cream machine and prepare according to the instructions. Alternatively, freeze the ice cream mixture in the freezer for 6-8 hours. Stir occasionally to achieve a creamy consistency.