Marshmallow Peach Ice Cream

32 marshmallows
2 Tbsp. milk
3 cups finely chopped peaches
1/4 tsp. almond extract
1/2 pint heavy cream

Whip the heavy cream and almond extract on high speed until light and fluffy. Set aside. Over medium heat, melt the marshmallows and milk stirring constantly. Remove from heat and stir in peaches. Fold the marshmallow mixture into the whipped cream. Pour into a shallow baking dish and freeze to a mushy consistency. Stir well and return to freezer.