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1 pound peeled and chopped ripe peaches (from 7 to 8 small peaches) or 1 pound thawed frozen sliced peaches (see Cook’s Note)
One 14-ounce can sweetened condensed milk
1 teaspoon vanilla bean paste or 1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3/4 teaspoon ground ginger
1/2 teaspoon peach extract, optional
2 cups heavy cream