Make the Peach Puree

1. Prepare the Peaches: Peel the peaches (use a paring knife or blanch them in hot water for a few seconds to remove the skin). Slice them in half, remove the pit, and dice the flesh into small chunks.
2. Cook the Peaches: In a saucepan, combine the diced peaches, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the peaches soften and release their juice.
3. Puree the Peaches: Once the peaches have softened, remove from heat and let them cool for a few minutes. Transfer them to a blender or food processor and blend until smooth. If you prefer a chunkier texture, pulse the mixture a few times instead of blending it completely.

Prepare the Ice Cream Base

1. Combine Ingredients: In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is dissolved and the mixture is well-combined.
2. Chill the Base: Pour the peach puree into the ice cream base and stir to combine. Cover the bowl with plastic wrap and refrigerate for at least 2-3 hours, or until it’s well chilled. This step is important as it helps the mixture churn properly and results in a smoother texture.

Churn the Ice Cream

1. Churn in Ice Cream Maker: Pour the chilled peach mixture into the ice cream maker and churn according to the manufacturer’s instructions. Typically, it takes about 25-30 minutes for the ice cream to reach a soft-serve consistency.
2. Check the Consistency: Once the ice cream reaches a thick, creamy texture, it’s ready to be served. If you like it softer, you can serve it immediately, but for a firmer consistency, transfer the ice cream to an airtight container and freeze for an additional 2-3 hours.

Serve and Enjoy

1. Scoop and Serve: Once the ice cream has firmed up, scoop it into bowls or cones. For extra flair, top it with a sprinkle of chopped nuts, fresh peach slices, or a drizzle of honey.
2. Storage: Store any leftover ice cream in an airtight container in the freezer. Let it sit at room temperature for a few minutes before scooping if it becomes too hard.