1. Bring a pot of water to a boil. Add your peaches and allow to boil for just about 1 minute.

2. Remove and run under cold water so you don’t burn your hands. The peach skins should come right off.

3. Chop the peaches, removing and discarding pits and place in a saucepan.

4. Add honey, vanilla extract, salt and saffron.

5. Heat on medium low until the peaches begin to really break down, releasing the liquid. Cooking the peaches gets rid of the water and makes sure you have a creamy and not icy ice cream.

6. When the peaches have broken down almost completely, give them a final mushing and set them aside to cool. You can put them in the refrigerator as well.

7. Make sure your whipping cream is very cold. Add it to your bowl and whip until you have nice peaks. You don’t it too stiff but you don’t want it runny either!

8. Add the sweetened condensed milk and whip again for a minute. Fold in the peaches.

9. Pour into a container, cover with plastic wrap (make sure the wrap touches the ice cream so no ice can form) and then cover with foil or another layer of plastic. If you have an insulated ice cream container that’s even better.

10. Place in freezer for a minimum of four hours. After four hours you will have a nice, soft ice cream. The longer you leave it, the harder it gets.

 11. I served this in a waffle bowl with fresh peach slices, homemade caramel sauce and nuts.