In a medium bowl, toss the peaches with ¼ cup of the sugar and lemon juice.

Let sit for 30 minutes to macerate and draw out juices.

Use a blender, food processor, or potato masher to puree the peaches to your desired texture (smooth or slightly chunky).

In a separate large bowl, whisk together the remaining ½ cup sugar, heavy cream, milk, vanilla, and salt until sugar is dissolved.

Stir in the peach puree.

Cover and refrigerate the mixture for at least 2–4 hours (or overnight) until very cold.

Pour the mixture into your ice cream maker.

Churn according to manufacturer’s instructions (usually 20–25 minutes).

Transfer the churned ice cream to a freezer-safe container. Cover and freeze for at least 4 hours or until firm.

Serve it up and enjoy a little slice of summer with your favorite people.