8tbspgranulated sugarless if peaches are very sweet
For the whipped cream
1 1/2cupgranulated sugar1 cup if peaches are very sweet
Peel fresh peaches and cut into wedges.
Add to a a food processor and puree
Transfer the puree to a saucepan and add sugar
Bring to a rolling boil
Turn the heat on low and simmer for about 20 minutes or until the puree is about half and is thicker (sort of like runny peach preserve). Add vanilla and cinnamon and mix well to combine. Chill the puree completely.
Meanwhile make the whipped cream by whipping heavy cream with sugar using a hand mixer. Whip until soft peaks form and the whipped cream is fluffy and airy.
Once the puree is chilled, gently fold it in the whipped cream with a spatula.
Add some peach chunks if you like. When completely combined, transfer to ice cream containers and keep in the freezer for at least 6 hours before serving