This easy stand-mixer ice cream requires only a few ingredients for the base, and you'll be left with a delightful, soft ice cream ready for any mix- ins. With a slow-simmered peach sauce swirled into the vanilla base and folded in pound cake, this ice cream is best enjoyed on it's own or on top of your favorite peach cobbler.
In a medium saucepan, combine ingredients for peach swirl over low heat. Stir and cook until peaches are reduced and juice has thickened. About 8-10 minutes. Set aside and let cool completely.
In a stand mixer, add heavy cream. Using whisk attachment, beat cream on low until soft peaks begin to form. Slowly pour in sweetened condensed milk. Continue beating until peaks form again. Add in vanilla. Remove from stand mixer and fold in pound cake, leaving 1 tablespoon of pound cake to the side.
Pour a third of cream mixture into a metal loaf pan. Swirl a third of the peach mixture on top. Continue to alternate until mixture is done. Using a skewer, place into layered mixture and swirl, creating a pattern with the peach swirl and ice cream base. Top with remaining pound cake. Cover with cellophane. Place in freezer for a minimum of 8 hours before serving.