Peel and slice your peaches into thin wedges or small chunks.

In a medium saucepan, combine the peaches, 1/2 cup sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the peaches soften and release their juices, about 8-10 minutes.

Using a fork or potato masher, gently mash the peaches to release more flavor but keep some texture.

Remove from heat and let the mixture cool to room temperature.

Pro Tip: If you prefer a smoother texture, you can puree the peach mixture with a blender or immersion blender before cooling.

In a separate saucepan, combine the heavy cream, whole milk, and remaining 3/4 cup sugar. Warm over medium heat until the sugar dissolves and the mixture is hot but not boiling (around 170°F or when you see steam).

In a mixing bowl, whisk the egg yolks until smooth and slightly pale.

Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs (this prevents curdling).

Pour the egg yolk mixture back into the saucepan with the remaining cream mixture.

Cook over low-medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 175-180°F).

Pro Tip: Whisk continuously and keep the heat moderate to avoid scrambling the eggs. If you see small curds forming, remove the pan from heat immediately and strain.

Remove the custard from heat and strain it through a fine mesh sieve into a clean bowl to remove any cooked egg bits.

Stir in the cooled peach mixture and the vanilla extract until fully combined.

Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.

Chill the mixture in the refrigerator for at least 4 hours, or overnight for best flavor and texture.

Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).

The ice cream will thicken and become creamy as it freezes.

Transfer the churned ice cream to a freezer-safe container and freeze for at least 2-4 hours to firm up before serving.

Pro Tip: For an extra creamy texture, stir the ice cream every 30 minutes during the initial freezing stage to break up ice crystals.

Scoop the homemade peach ice cream into bowls or cones.

For a fun twist, top with fresh peach slices, a drizzle of honey, or toasted nuts.

Store leftovers tightly covered in the freezer for up to 1 week.