Step 1: Wash and peel peaches. Score a small ‘X’ at the bottom of each peach and blanch in boiling water for 30-60 seconds, then transfer to an ice bath. Skins should slip off easily. Pit the peaches and chop them into small, approximately 1/2-inch pieces.
Step 2: In a medium bowl, combine about 3 cups of the chopped peaches with 1/4 cup of the granulated sugar and the lemon juice. Stir well and let macerate for at least 30 minutes at room temperature, or cover and refrigerate for up to 2 hours. This step enhances the peach flavor.
Step 3: In a large bowl, whisk together the heavy cream, whole milk, the remaining 1 1/2 cups of granulated sugar, vanilla extract, and an optional pinch of salt until the sugar is fully dissolved and the mixture is smooth.
Step 4: Take the macerated peach mixture and either mash it with a fork or potato masher for a chunkier ice cream, or blend it into a smooth puree using an immersion blender or standard blender. Pour the peach puree into the cream mixture and stir thoroughly to combine.
Step 5: Cover the peach ice cream base tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling step is crucial for achieving a super creamy texture and prevents ice crystals.
Step 6: Once thoroughly chilled, pour the ice cream base into your ice cream maker. Churn according to the manufacturer’s instructions, typically 20-30 minutes, until the mixture is thick and has the consistency of soft-serve. During the last 5 minutes of churning, add the remaining 1 cup of fresh chopped peach pieces to incorporate lovely fruit chunks.
Step 7: Transfer the freshly churned, soft ice cream to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent freezer burn and ice crystals. Freeze for an additional 2-4 hours, or until firm enough to scoop. Serve and enjoy your homemade peach ice cream!