1. In a small bowl, combine the sliced peaches with 1/4 cup of the granulated sugar and the lemon juice. Stir gently and let them sit for about 20-30 minutes.

2. Transfer the sweetened peaches and their juices to a blender or food processor. Blend until smooth. You can leave a few small chunks for texture if you like, or go for a completely smooth puree. Set aside.

3. In a medium heat-proof bowl, whisk the egg yolks with the remaining 1 cup of granulated sugar until light yellow and creamy.

4. In a large saucepan, combine the heavy cream, whole milk, and salt over medium heat. Stir occasionally until the mixture just begins to simmer around the edges – don’t let it boil!

5. Slowly and gradually, ladle about half a cup of the hot cream mixture into the egg yolk mixture, whisking constantly. This is called tempering and prevents the eggs from scrambling.

6. Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream. Reduce heat to low and cook, stirring constantly with a rubber spatula, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not boil!

7. Immediately remove the custard from the heat and pour it through a fine-mesh sieve into a clean bowl. This removes any tiny bits of cooked egg. Stir in the vanilla extract.

8. Stir the peach puree into the strained custard base until well combined.

9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a “skin” from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

10. Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, until it reaches a soft-serve consistency.

11. Transfer the soft ice cream to an airtight container. Press plastic wrap directly onto the surface and cover tightly. Freeze for at least 2-4 hours, or until firm, before serving.