Slice peaches in half and remove pit. Place peaches skin side down and drizzle with maple syrup. Broil at 500º F for 5-7 minutes, taking care not to let the peaches burn. Remove from oven and set aside to cool completely. Once cooled, peel and chop for later use in ice cream.
For the peach ice cream:
Mix together milk, whipping cream, sugar, maple syrup, salt and vanilla. Pour into the insert of ice cream maker and make according to ice cream maker instructions.
Once ice cream is almost ready, add chopped peaches along with any juices from the pan with the peaches. Continue making ice cream until it has completely made. Serve immediately for softserve ice cream or place in an airtight container and place in freezer for a few hours or overnight for a firmer ice cream.
Notes
Makes 2 quarts
Serving and Freezing Instructions
To enjoy soft-serve ice cream. If you wish to enjoy it immediately after it's made, scoop it into serving bowls or cones for soft-serve ice cream.To freeze for scooping. If not eating immediately as a soft serve ice cream and wish to enjoy it later as firmer, scoop ice cream, then freeze it immediately. Place the ice cream in an airtight container with a lid or a dish or loaf pan, wrap very well, and place in the freezer for a few hours to overnight for a firmer ice cream. Then serve by scooping and return any remaining ice cream to the freezer.Ice cream should last in the freezer for about two weeks.Homemade ice cream needs to be enjoyed a bit faster than store-bought as homemade doesn't contain preservatives.