Peach Puree

Combine chopped peaches, sugar, and lemon juice in a large bowl.

Cover the bowl and allow to macerate in the refrigerator for 1-2 hours.

Drain the peach through a fine mesh sieve into another bowl, reserving the juice with 3/4 of the peaches. Set aside the remaining 1/4 in a bowl in the refrigerator.

Use a blender to puree the peach-juice mixture. Cover and chill again while you make the ice cream base.

Strawberry Sauce

Combine 1 1/2 cups strawberries, sugar, lemon zest and juice in a small saucepan set over medium heat. Bring to a boil, then reduce heat to medium-low and simmer 8-10 minutes until thick.

Use a fork or potato masher to crush larger chunks of berries.

Remove from the heat and allow to cool to room temperature. Refrigerate covered until ready to use.

Place remaining 1/2 cup chopped strawberries in the bowl with the reserved peaches in the fridge.

Ice Cream Base

Combine cream, milk, 2/3 cup sugar, and vanilla in a medium saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally; remove from heat and set aside.

Whisk together egg yolks, remaining 1/3 cup sugar, and salt in a large bowl. Slow ladle in 1 cup of warm cream mixture, whisking constantly to temper.

Pour the contents of the bowl back into the saucepan and simmer over medium-low heat for 6-8 minutes, stirring constantly, until thick enough to coat a wooden spoon.

Strain custard through a fine-mesh sieve into a bowl set in a larger bowl of ice water. Let cool, stirring occasionally.

Stir the custard into the bowl with the peach puree until combined. Cover with plastic wrap and chill 1-2 hours, ideally until it reaches 65 degrees F.

Pour the peach ice cream base into your ice cream maker and churn according to manufacturers When the ice cream is almost churned (about 18-20 minutes in), add the reserved chopped peaches and strawberries and churn an additional 2-3 minutes until well combined.

Transfer half of the ice cream into a large loaf pan or freezer-safe container.

Dollop half of the strawberry sauce on top and swirl it through the ice cream with a butter knife. Repeat with the remaining ice cream and sauce. Cover and freeze about 2 hours before serving.