• Wash and cut the peaches. Remove the stone and peel.
• Add the peeled peaches and lemon juice to a blender and blend until smooth.
• Add milk to the peach puree in the blender. Blend again until well mixed. Transfer the peach blend to a large bowl and set aside.
• In a separate bowl, pour in the whipping cream, sugar, and a pinch of salt. Whip the mixture until firm peaks form. This will be easier if the whipping cream is cold.

Combining the Mixtures:

• Fold in ⅓ of the whipped cream into the peach blend. Add the remaining ⅔ of the whipped cream and fold in gently. This will make your ice cream creamy and light.

Freezing:

• Transfer the combined mixture into a 9 x 13 casserole dish or a bread pan. Place the dish in the freezer.
• To avoid the formation of ice crystals and ensure a smooth texture, take the dish out and stir the mixture every 30 minutes for the first 2-3 hours. This will help in achieving a creamy consistency. Freeze overnight or until the ice cream is firm.
• When ready to serve, let the ice cream sit out for a few minutes to soften slightly. Scoop out, serve, and enjoy your homemade peach ice cream!