Peach ice cream

3 large ripe peaches, peeled, pitted, chopped
1/2 cups sugar
1.5 cups heavy cream
0.5 cups 1% or 2% milk
1/4 teaspoon kosher salt

Cook peaches in a covered saucepan on medium heat for about 10 minutes or until soft and not watery. Add sugar and salt. Let mixture cool to room temperature. Purée mixture in blender with remaining ingredients (leave some chunks if desired).

Whisk mixture with heavy cream and milk. Chill the mixture overnight, then churn for 20 minutes.