Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
In a saucepan over medium heat, add your chopped peaches and 1 tablespoon of sugar. Cook for 5 minutes. Don’t overcook or the sugar will turn to caramel. Remove from heat and let cool. Mash 1/4 of your peaches with a fork. Set aside to cool.
Spoon your ice cream into a shallow container or a loaf pan. Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid. Enjoy!