2c.Ripe peaches, peeled & chopped(about 2 large peaches)
1c.Granulated sugar, divided
1tsp.Fresh lemon juice
1/8tsp.Kosher or sea salt
Peel and chop the peaches into small pieces. Add to a mixing bowl, along with 1/2 cup sugar and lemon juice. Stir to combine, then allow to sit at room temperature ~15 minutes.
When the peaches look nice and juicy, puree them using an immersion blender, food processor or stand-up blender (or simply mash well with a big fork, but be sure not to leave large chunks).
In an easy-to-pour bowl, add cream, milk, salt, vanilla and remaining 1/2 cup of sugar. Stir so the sugar and salt dissolve. Add peach puree to the cream and stir well.
Prepare your ice cream maker, depending on the equipment you have. Pour cream mixture into the bowl of the machine and follow your equipment's directions. For an electric machine, mine took about 25 minutes to get to the soft but sturdy stage. When done, transfer it to a metal loaf pan (see Note), tap it on the counter to remove air bubbles, cover with plastic wrap, and place in the freezer for about 3 hours.
When ready to serve, scoop and enjoy!
Note: a metal loaf pan is ideal since the thin metal allows the ice cream to freeze more quickly than a glass or ceramic vessel. But if you only have one of the other type, don't worry!