PEACH ICE CREAM

Steps:

• Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in medium-size nonreactive saucepan to combine; let stand until a pool of syrupy liquid accumulates and peaches soften slightly, 1 to 1 1/2 hours.
• Position sieve over a medium size bowl which is set in an ice-water bath; set aside.
• Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes.
• Turn off heat.
• Meanwhile, whisk yolks and remaining 6 tablespoons sugar in medium bowl until pale yellow.
• Stir half the warmed milk mixture into beaten yolk mixture until just blended. Return milk-yolk mixture to saucepan of remaining warmed milk mixture.
• Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon until steam appears, foam subsides, and mixture just begins to thicken or instant-read thermometer registers 180 degrees (mixture must not boil or eggs will curdle).
• Remove from heat and immediately strain custard into prepared bowl.
• Cool custard mixture to room temperature, stir in vanilla, then cover and refrigerate until instant-read thermometer registers 40 degrees, at least 2 and up to 24 hours.
• Meanwhile, heat softened peaches and their liquid, stirring occasionally, over medium-high heat until peaches are tender and flesh has broken down, 3 to 4 minutes.
• Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and up to 24 hours.
• Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer's instructions, until mixture is frozen and resembles soft-serve ice cream, 25 to 30 minutes.
• Add peaches; continue to churn until combined, about 30 seconds longer. Transfer ice cream to airtight container.
• Freeze until firm, about 2 hours.