Instructions: Blanch peaches in large pot of boiling water 1 minute; peel. Puree peach pulp with lemon juice in processor or blender; you should have 2 cups.

Refrigerate until ready to use.

Combine milk and cream in heavy medium saucepan and simmer 20 minutes, stirring frequently; do not boil. Add sugar and stir until dissolved.

Whisk yolks to blend in bowl. Gradually whisk in 1 cup milk mixture. Pour back into sauce pan and whisk over medium-low heat until mixture thickens enough to coat back of spoon; do not boil. Strain custard and cool.

Blend custard and peach puree. Chill overnight if possible. Transfer to ice cream maker and process according to manufacturers instructions.

Transfer to airtight container and freeze until ready to serve. If frozen solid, let soften slightly in refrigerator.

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