1. Start by peeling and chopping 4 medium-sized peaches. To peel easily, blanch the peaches by boiling them for 30 seconds and transferring them into an ice bath. The skins should come off effortlessly.
2. Chop the peeled peaches into small pieces, reserving half for blending and leaving the rest for texture in the ice cream. Sprinkle the chopped peaches with 1 cup of granulated sugar and add a tablespoon of lemon juice (optional). Let the mixture sit for 30 minutes to macerate and release the natural juices.
3. Add half of the macerated peaches to a blender or food processor and blend until smooth to create a purée. Strain the purée if you prefer a smoother texture. Keep the remaining peach chunks for later use.
4. In a large mixing bowl, combine the peach purée with 2 cups of heavy cream, 1 cup of whole milk, and 1 teaspoon of vanilla extract. If using substitutions (vegan or dietary), add them at this stage. Whisk everything together until well combined. Add a pinch of salt if desired for balance.
5. Set up your ice cream maker as per the manufacturer’s instructions. Pour the mixture into the ice cream maker and churn for 20-30 minutes until it reaches a soft-serve consistency. If you do not have an ice cream maker, pour the mixture into a freezer-safe dish and stir every 30 minutes for up to 4 hours to prevent ice crystals.
6. Once the ice cream is churned or stirred to a soft-serve consistency, fold in the reserved peach chunks for added texture and flavor. Transfer the mixture into a freezer-safe container with an airtight lid.
7. Place the container in the freezer and let the ice cream firm up for at least 2 hours or leave it overnight.
8. When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly and make scooping easier. Scoop, serve, and enjoy your homemade peach ice cream!