1
: Freeze sliced peaches on baking sheet lined with parchment paper for 2 hours or just until firm.
2
: Blend frozen peaches with sweetened condensed milk, zest and vanilla in food processor or blender until smooth.
3
: Place in 9” x 5” (23 cm x 13 cm) loaf pan. You can eat it soft right away or wrap well with plastic wrap. Freeze for 4 hours or up to 3 days. Remove sherbet from the freezer 1 hour before serving to soften.