Begin by peeling your peaches using the blanching method - drop them in boiling water for 30 seconds, then immediately transfer to ice water. The skins will slip right off. Dice the peaches into small pieces, keeping some slightly larger chunks for texture.

In a blender or food processor, combine the diced peaches, sugar, and honey. Blend until you achieve your desired consistency - completely smooth or with small peach pieces throughout.

In a large bowl, whisk together the heavy cream, milk, vanilla extract, and salt until well combined. Gradually fold in your peach mixture, stirring gently to distribute the fruit evenly without overmixing.

Pour the mixture into your Ninja Creami pint container, leaving about ½ inch of space at the top for expansion during freezing. Cover tightly with the provided lid and freeze for a full 24 hours.

Remove the container from the freezer and install it in your Ninja Creami machine. Select the 'Ice Cream' setting and let the machine work for about 2-3 minutes. If the texture seems too firm, use the 'Re-spin' function. The finished ice cream should be smooth, creamy, and scoopable.