Preparation

1. In a saucepan, add in milk and 3 oolong tea bags, heat milk to a light simmer but do not let it boil for 30 minutes. Turn off heat and leave to cool to room temperature.
2. In another saucepan add 2 chopped peaches and sugar, heat to melt sugar and mix evenly.
3. In a blender add all cooled ingredients and blend until smooth.
4. Pour mixture into a wide tray and mix in the remaining chopped peaches.
5. Freeze for 30 minutes. Remove from the freezer and stir mixture with a whisk. Repeat this process 3-4 times until ice cream texture forms.
6. Add ice cream into a tub or pint and freeze overnight.