Instructions: 1. Combine peaches, lemon juice, and 1/2 C sugar in a nonreactive bowl. Let sit for 2 hours, covered. Stir occasionally. (If desired, reserve 1/2 C of peach mixture to use in ice-cream sodas; separate recipe follows.)

2. Lightly mash peaches with potato masher. Stir in milk and vanilla; let stand for 1/2 hour.

3. Using an electric mixer, beat egg and egg yolk at high speed until light in color. Gradually add the remaining 1/4 C sugar, beating until incorporated. Lower speed and add cream, then peach mixture; mix to blend.

Pour into ice-cream maker and freeze according to manufacturers instructions. (If using a hand-cranked ice-cream maker, first chill shell of the machine for 24 hours in the freezer.) Serve in goblets, garnished with fresh mint sprigs.

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