Toss the diced fresh peaches with 1/4 cup granulated sugar and the lemon juice, then let macerate for 30 minutes until fragrant and juicy. Visual cue: you should see syrup pooling on the bottom of the bowl.

Blend 2 cups of the peach mixture smooth, then set the remaining peaches aside to stay chunky. Visual cue: blended puree will look pale golden and thick, while the reserved peaches remain as visible pieces.

Heat the heavy cream and whole milk in a large saucepan until steaming, not boiling. Visual cue: small bubbles should appear around the edges.

Whisk the egg yolks with the remaining 1/2 cup granulated sugar until the mixture turns lighter in color. Visual cue: it should look smooth and slightly thick.

Whisk the steaming cream mixture slowly into the egg yolks to temper them. Visual cue: the custard base should stay silky without scrambling.

Return the mixture to heat and cook to 175°F, stirring constantly until it lightly thickens. Visual cue: it should coat the back of a spoon.

Strain the custard, then stir in the vanilla extract, cinnamon, and the blended peach puree. Visual cue: the base becomes a fragrant pale golden custard with a peach aroma.

Cool the custard completely over an ice bath until it reaches cold temperature. Visual cue: the bowl should feel cool to the touch with no warmth left.

Refrigerate the custard at least 2 hours until thoroughly chilled. Visual cue: it should look thicker and cold throughout.

Churn in an ice cream maker until it thickens like soft-serve, then add the chunky peach pieces in the last 5 minutes. Visual cue: you’ll see fresh peach chunks swirl through the pale golden ice cream.

Freeze at least 2 hours until scoopable. Visual cue: the surface should look set and dense enough to scoop cleanly.