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Combine chopped peaches with ½ cup sugar and lemon juice in a bowl. Let sit at room temperature for 30 minutes to release juices.
Mash or Purée
Mash the peaches or blend them to your desired consistency. For a smoother texture, purée completely. Set aside.
Make the Cream Base
In a separate bowl, whisk together remaining ¾ cup sugar, heavy cream, whole milk, vanilla extract, and salt until sugar dissolves.
Combine Peach and Cream
Stir the peach mixture into the cream base. Cover and refrigerate for at least 2 hours until thoroughly chilled.
Churn the Ice Cream
Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20–25 minutes, until it reaches a soft-serve consistency.
Freeze to Firm Up
Transfer churned ice cream into an airtight container and freeze for at least 2 hours before serving.
Serving and Storage Tips
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