Peel and slice the peaches. Toss and coat peaches in a large bowl with 1/2 cup of the sugar and 1/2 tsp. lemon juice. Cover and let sit at room temperature for about 30 minutes to an hour.

After the peaches have sat and released their juices creating a syrup, mash them with a fork until very small chunks of peach remain. You don't want any large frozen pieces of peach in your ice cream. Strain the juice into a separate bowl, reserving both the liquid and the mashed peaches and refrigerating until ready to use.

In a saucepan, stir together the cream, milk, another 1/2 cup of the sugar, and the salt. Heat over medium-low heat until hot, but not boiling.

In a mixer with the whisk attachment, whisk together the egg yolks and remaining 1/4 cup of sugar on medium speed, until light in color, about two to three minutes. This step can be done by hand, just allow more whisking time.

While the mixer is whisking, slowly pour in 1/2 cup of the hot cream mixture into the egg yolk and sugar mixture to temper the eggs before adding them to the custard base. Slowly add another 1/2 cup of hot cream, whisking the entire time.

Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and mix in the vanilla.

Strain the custard base through a fine mesh strainer into a clean bowl, then stir in liquid from the mashed peaches and refrigerate for at least 2-3 hours or until thoroughly chilled.

Pour peach ice cream base into ice cream maker and churn according to manufacturer's instructions, until it looks like soft-serve ice cream, about 25-30 minutes. Add the reserved mashed peaches during the last 30 seconds or so of the churning process, making sure that they are mixed well throughout the ice cream. Transfer the ice cream to an airtight container and freeze at least 4-6 hours or overnight, until firm. Serve & enjoy!