Combine the sliced peaches with 1/2 cup sugar and lemon juice in a bowl, stirring gently to distribute the sugar evenly. The sugar will draw out the peaches' natural juices and concentrate their flavor—this is called maceration. Let this sit at room temperature for 2 hours, stirring every 30 minutes to ensure even extraction. I like to stir gently rather than aggressively to keep the peach slices intact and beautiful for adding to the finished ice cream.

Pour the macerated peaches through a fine-mesh strainer set over a bowl, collecting all the syrupy peach juice. Transfer the drained peach slices to an airtight container and refrigerate them—they'll stay fresh and won't oxidize. Keep the peach juice at room temperature for now; you'll add it to the custard base shortly. This separation ensures you get a smooth ice cream base while preserving those beautiful peach chunks to stir in at the end.

In a separate bowl, whisk the 2 large eggs vigorously for 1-2 minutes until they become pale and fluffy—this aeration is crucial for a smooth, creamy ice cream texture. Add the 3/4 cup sugar and whisk for another minute until the mixture is well combined and slightly thickened. This egg-sugar base will emulsify the cream and milk, creating that signature silky mouthfeel ice cream is known for.

Slowly pour the heavy cream and whole milk into the egg mixture while whisking constantly to temper the eggs gently and prevent them from scrambling. Once combined, stir in the peach juice from Step 2 and the vanilla extract. This creates your complete ice cream base—smooth, flavored, and ready to churn. I always add the peach juice at this stage rather than earlier so it doesn't break down the egg foam you've built.

Pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes. When the ice cream is nearly done—about 2 minutes before it reaches full consistency—add the chilled peach slices from Step 2 and let the final churning combine them evenly throughout. Transfer to a freezer-safe container and freeze until firm, about 4 hours or overnight, for the best texture and scoopability.