Pour heavy whipping cream into a cold bowl and whip for 3 to 4 minutes until soft peaks form. Don't over-whip—I've ruined batches by getting distracted, and butter separation is heartbreaking at this stage.

Add sweetened condensed milk, peach jam, and honey while the mixer runs on low speed. Blend until no streaks of jam remain visible, roughly 2 minutes total.

Fold in frozen peach chunks, orange zest, lemon juice, vanilla powder, cinnamon, cardamom, salt, and cornstarch using a rubber spatula. Work gently so peach chunks stay chunky instead of turning to mush.

Distribute the mixture into a loaf pan lined with parchment paper, smoothing the top with an offset spatula. I learned this trick after Connor asked why his scoops looked messy—parchment makes demolding impossibly easy.

Freeze at least 8 hours, but overnight is better for the cardamom flavor to deepen. The longer freeze allows spice notes to marry with peach instead of feeling separate.

Remove from freezer 5 minutes before scooping so the texture stays firm but soft enough to cut cleanly. No more wrestling with rock-hard ice cream that chips your favorite bowl.

Scoop portions onto chilled plates and serve immediately, or store covered portions in an airtight container for up to two weeks.