• Prepare the peaches:

  In a bowl, mix the chopped peaches with 1/4 cup sugar and the lemon juice. Let sit for 30 minutes until juicy. Mash with a fork for a chunky texture, or puree in a blender for a smooth finish. Set aside.

  Warm the base:

  In a medium saucepan, stir together the cream, milk, salt, and 1/4 cup brown sugar. Heat gently over medium until steamy, whisking occasionally to dissolve the sugar. Do not boil.

  Whisk the yolks:

  In a separate bowl, whisk the egg yolks with the remaining 1/4 cup brown sugar for 1–2 minutes until pale and slightly thickened.

  Temper the eggs:

  Slowly drizzle a ladle of the hot cream mixture into the yolks while whisking constantly. Repeat with another ladle. Then pour the tempered yolks back into the saucepan.

  Cook the custard:

  Reduce heat to medium-low. Cook the mixture, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of a spoon (170–175°F). Do not boil.

  Strain and chill with peaches:

  Strain the custard through a fine-mesh sieve into a clean bowl to remove any egg bits. Stir in the vanilla, then stir in the prepared peaches. Let cool to room temperature, cover, and refrigerate until fully chilled — at least 4 hours or overnight.

  Churn:

  Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions — about 20 minutes for a 1.5-quart Cuisinart.

  Freeze until firm:

  Transfer to a container and freeze 2–4 hours until scoopable.

Peach Ice Cream (Eggless)

• Prep the peaches:

  In a bowl, toss chopped peaches with 1/4 cup sugar and lemon juice. Let sit for 30 minutes until juicy. Mash with a fork for a chunky texture or puree in a blender for smooth.

  Warm the base (optional but recommended):

  In a saucepan, whisk together the milk, 1/2 cup sugar, and salt. Heat gently over medium until the sugar dissolves and the mixture is steamy. Do not boil.

  Add cream and peaches:

  Remove from heat. Stir in the heavy cream, vanilla, and prepared peaches.

  Chill:

  Transfer the mixture to a container (like a quart jar), cover, and refrigerate until fully chilled — at least 2 hours or overnight.

  Churn:

  Pour the cold mixture into your ice cream maker and churn according to manufacturer’s instructions — about 20 minutes for a 1.5-quart Cuisinart.

  Freeze:

  Transfer to a freezer-safe container. Press parchment or wax paper directly on the surface to help prevent ice crystals. Freeze 2–4 hours for scoopable texture.

  Serve:

  If frozen overnight, let sit at room temperature for 5–10 minutes before scooping.