Instructions:
- Melt butter in a small non-stick skillet over medium heat. Add diced peaches and sugar. Sauté gently for 4-5 minutes until peaches soften slightly and release juices. Stir in vanilla. Remove from heat and allow to cool completely.
- Make the Cream Base: In a blender, combine the heavy cream, whole milk, sweetened condensed milk, and salt. Blend until just smooth—be careful not to over-whip into actual whipped cream.
- Combine: Gently fold the cooled, sautéed peaches (including any syrup from the pan) into the cream mixture. You want some chunks remaining, so fold gently, do not blend again.
- Fill Molds: Carefully pour the mixture into the popsicle molds, leaving about a 1/4 inch headspace at the top to allow for expansion.
- Insert Sticks & Freeze: Place the lids/stick holders onto the molds. Transfer immediately to the freezer for a minimum of 6 hours, or until completely solid.
- Demold & Serve: To release, run the outside of the mold under lukewarm water for about 10-15 seconds until the popsicle slips out easily.