Peeling the peaches gives a smoother texture to the ice cream which I like but this is optional especially if the peaches are very ripe and thin skinned.

Bring a large saucepan of water to the boil. To the side, have a large bowl filled with cold water and ice.

Cut a small X in the bottom of each peach. Drop them into the boiling water for 30-60 seconds, then scoop them out into the iced water. The skins will slip off easily.

Cut the peaches in halves or quarters and remove the pit. Puree the peaches in a blender or food processor until smooth.

Immediately stir in 1 teaspoon of lemon juice.

Transfer the mixture to a medium saucepan and simmer the puree briefly (5-8 minutes) to reduce and concentrate the puree. Cool completely in the fridge.

Taste and adjust acidity with lemon juice only if needed. The lemon juice can intensify and enhance the fresh flavor of the peach puree.

Combine chilled peach puree, condensed milk, corn syrup, vodka and salt in a large bowl.

In a separate bowl, whip the cream until firm peaks. Gently fold one third into the peach mixture, then fold another third, and then the final third until the peach puree is thoroughly combined into the whipped cream.

Pour the mixture into a loaf pan and freeze for 4 hours for soft serve consistency. For a firmer consistency, freeze for 6 hours or overnight. If it freezes very hard after a day or two, let it sit at room temperature for 5 to 10 minutes until it is scoopable.