Peach Ice Cream
2 pounds ripe peaches
2 teaspoon fresh lemon juice
1 cup plus 2 tablespoons sugar, divided
1 1/2 tablespoons cornstarch
1 3/4 cups heavy cream
1 3/4 cups whole milk
4 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Cut an X in bottom of each peach, then blanch in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1/2-inch pieces. Toss with lemon juice and 3/4 cup plus 2 Tbsp sugar in a large bowl. Let macerate, covered and chilled, at least 8 hours.
Whisk together cornstarch, 1/4 tsp salt, and remaining 1/4 cup sugar in a heavy medium saucepan. Add cream and milk and bring to a boil over medium heat, whisking constantly. Add to yolks in a slow stream, whisking constantly, to temper, then pour mixture back into saucepan.
Cook, stirring with a wooden spoon, just until custard coats back of spoon and registers 170°F on an instant-read thermometer, 1 to 2 minutes (mixture will be thick). Strain through a fine-mesh sieve into a metal bowl and stir in extracts. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 4 hours.
Transfer 2 cups peaches with slotted spoon to a bowl.
Purée remaining peaches and liquid in a blender until smooth. Add purée to custard and freeze in ice cream maker, then transfer to a bowl and stir in reserved peaches.
Transfer to an airtight container and put in freezer to harden, about 2 hours