Prepare the Peaches: In a medium bowl, toss chopped peaches with ½ cup sugar (and lemon juice if using). Let them sit for 10–15 minutes to macerate. Mash lightly for a smoother texture or leave chunks for a chunkier ice cream.
Mix Cream Base: In a separate bowl, whisk together heavy cream, milk, remaining ½ cup sugar, vanilla extract, and a pinch of salt until sugar dissolves.
Combine: Stir the peaches into the cream mixture.
Chill: Cover and refrigerate for at least 2 hours (or overnight) to let flavors meld.
Freeze:
With Ice Cream Maker: Pour mixture into the ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
Without Ice Cream Maker: Pour mixture into a freezer-safe container, cover, and freeze. Stir every 30–45 minutes for the first 2–3 hours to prevent large ice crystals and achieve a creamy texture.
Serve: Scoop into bowls or cones and enjoy the fresh taste of summer.
Serving and Storage Tips
