Make the Easy Peach Jam

1. In a 2 –  or 3 quart (2-3 liter) sized saucepan over medium heat, melt the butter and sugar, and add the peach pieces. Heat at a high simmer for 15-20 minutes until the liquid portion darkens a bit and becomes syrupy. If desired, use a potato masher to create even smaller bits of peach. Bring to room temperature, then cover and refrigerate until ready to use.

Make the Ice Cream

1. In a medium bowl, stir together the Sweetened Condensed Milk, Ground Cinnamon, Vanilla Extract and Kosher Salt. Set aside.
2. In the bowl of a stand mixer, or a large bowl and using a hand mixer, whip the Heavy Cream with the Cream of tartar until peaks are stiff.
3. Fold the Sweetened Condensed Milk mixture into the Whipped Cream mixture, then give a couple of stirs to more thoroughly combine.
4. Place 1/3 of the mixture into the loaf pan (lined with plastic if you like). Stir the jam, then Dollop 1/3 of the jam over the ice cream, then, using a knife or spoon, swirl it into the ice cream mixture. Repeat with two more layers, using all of the ice cream mixture and all of the Jam. (Alternatively, just fold in the jam in 3 separate additions to the full ice cream mixture, like I did. Then pour the Snickerdoodle-Peach mixture into the loaf pan. The swirls will not be as apparent, but you’ll be able to see flecks of peaches.)
5. Place the Ice Cream in the freezer, cover lightly with plastic wrap, and freeze at least 4 hours or up to 2 weeks before serving. Once fully frozen, remove from freezer 10 minutes prior to scooping.