In a medium saucepan, combine the chopped peaches and 1/2 cup of the granulated sugar.

Cook over medium heat, stirring occasionally, until the peaches are soft and the sugar is dissolved (about 5-7 minutes).

Use a blender or food processor to puree the peach mixture until smooth. Let the puree cool to room temperature, then stir in the lemon juice.

In a medium saucepan, combine the heavy cream, whole milk, and the remaining 1/2 cup of granulated sugar.

Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

In a separate bowl, whisk the egg yolks until they are light and creamy.

Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs.

Slowly pour the tempered egg yolks back into the saucepan with the cream mixture, whisking constantly.

Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.

Remove from heat and stir in the vanilla extract.

Stir the peach puree into the ice cream base until well combined.

Pour the mixture into a bowl, cover with plastic wrap, and refrigerate until completely chilled (at least 4 hours or overnight).

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until the ice cream is thick and creamy.

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

Serve the peach ice cream in bowls or cones. Enjoy!