Peel and slice your peaches over a bowl to capture the juice. Set aside. In the bowl of an electric mixer with the elliptical whip attachment whip the heavy cream until stiff peaks form. While the cream is whipping, with your hands squeeze the juice out of the peach slices breaking down the slices. When the cream is whipped, add the sweetened condensed milk, peaches with juice, and extracts until well combined. Pour mixture into a glass or metal bread pan. This recipe makes just a bit more so I add the remainder into a plastic container with a top. Cover the bread pan with Press-n-Seal and allow to set. This usually takes 4-6 hours. Serve and enjoy.
The smaller the container, the faster the ice cream will freeze. If you choose you can create single serving size for your guests.