For the peach ice cream:

• Peel peaches if desired (the recipe works either way). Pit, slice, and add to the work bowl of a blender or food processor. Add the lemon juice and blend on high speed until reduced to a purée.
• Add the sweetened condensed milk, vanilla, and salt, and blend until fully combined with the peach purée. Set aside.
• Meanwhile, in a large bowl using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream on medium speed until stiff peaks form when the mixer is stopped and lifted - about 3-4 minutes.
• Add the peach mixture to the whipped cream and gently fold together with a rubber spatula until combined and smooth. You don't want to deflate the whipped cream!
• Scrape half the mixture into a 2-quart freezer-safe dish (a 9x5 inch loaf pan works great), scatter half the diced peaches over top, then pour in the rest of the mixture. Scatter the remaining diced peaches over top and then swirl in gently with the spatula.
• Cover tightly and freeze for at least 6 hours and up to 2 weeks. For easiest scooping, remove from freezer 20-30 minutes before serving. Enjoy!