2 cups finely chopped peaches
1 1/4 cups sugar
juice of half a lemon
2 cups heavy cream
1 cup milk
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.
Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.
Remove the peaches from the refrigerator and drain the juice into another bowl.
Whisk the eggs in a mixing bowl until light and fluffy.Return the peaches to the refrigerator.
Whisk in the remaining 3/4 cup sugar,a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend. Add the peach juice and blend.
Transfer the mixture to an ice cream makerand freeze following manufacturer's instructions.
After the ice cream stiffens add the peaches, then continue freezing until the ice cream is ready.
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