Step 1

Drain the peaches, and add them to a blender to blitz until smooth.

Step 2

Transfer the puree to a pan set over a medium heat.

Step 3

Let to simmer until the puree its reduced by a quarter of its volume to help evaporate some of its water content.

Step 4

Leave the puree to cool completely.

Step 5

Beat the cream until it holds stiff peaks, then add the condensed milk and puree and mix to incorporate.

Step 6

Transfer the mixture to a plastic container.

Step 7

Chop the reserved slices roughly, then scatter them over the ice cream.

Step 8

Place the lid on and freeze for at least 6 hours, ideally overnight.