Peach Ice Cream

3 cups fresh ripe peaches, peeled, pitted, and sliced
4 tablespoons freshly squeezed lemon juice
1 1/2 cups sugar, divided
1 1/2 cups whole milk
2 3/4 cups heavy cream
1 1/2 teaspoons pure vanilla extract

In a small bowl, combine the peaches with the lemon juice and add 1/2 cup of sugar.  Stir gently and allow the peaches to marinate in the juices for about 2 hours.  Strain the peaches, reserving the juices.  Mash half of the peaches.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining sugar until the sugar is completely dissolved, after about 1 to 2 minutes.  Stir in the heavy cream, reserved peach juice, mashed peaches, and vanilla.  Turn the ice cream machine on; pour the mixture into the freezer bowl, and let it mix until thickened, after about 20 to 25 minutes.  Five minutes before mixing is complete, add the remaining sliced peaches and let them mix in completely.  The ice cream will have a soft, creamy texture and a natural look, add food color if darker color is desired.  Makes 14 (1/2 cup) servings.