1. 3 ½ cups cream base
2. ¼ cup honey

Peach Reduction

1. 3 diced peaches
2. 3 Tbsp sugar
3. 3 Tbsp lemon juice 
4. A drizzle of honey

Store bought peach jam:

1. Drizzle of honey
2. 1 tsp lemon juice 

Peach Reduction:

1. Peel and dice 3 peaches and combine sugar, lemon juice, and a drizzle of honey in a saucepan. 
2. Stir and bring to a boil over medium heat. 
3. Boil for 5 minutes and stir so the bottom doesn’t burn. 
4. Reduce the temperature to medium low and let the mix simmer and bubble, causing the peaches to soften and break down. 
5. When most of the liquid has evaporated, take the pan off the heat and with an immersion blender puree the peaches. 
6. Store in an airtight container and let cool in the fridge until ready to use. (Makes ¾ cups)

Store Bought Peach Jam:

1. Combine peach jam with some honey and lemon juice. Stir the mixture to combine and make it smooth. 

Ice Cream:

1. Combine cream base, ¼ cup honey, and peach reduction in a bowl, whisk to combine. 
2. Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing. 
3. Turn off your mixer. 
4. Layer ice cream and honey peach jam in a storage container. 
5. Cover and freeze for 8 hours or overnight.