Start by peeling, pitting, and slicing about six ripe Georgia peaches. Toss the peach slices with 1/4 cup of granulated sugar and a tablespoon of lemon juice in a mixing bowl. Let sit for 15 minutes to macerate.

Blend the macerated peach mixture until smooth but slightly chunky, leaving delightful peach pieces to create a creamy consistency.

In a large mixing bowl, whisk together 3/4 cup of granulated sugar, 1 cup of heavy cream, 1 cup of whole milk, and 1 teaspoon of vanilla extract until smooth and creamy.

Gently fold the peach puree into the cream mixture with a spatula, ensuring the peach flavor is evenly distributed without overmixing.

Transfer the mixture into a freezer-safe container, spreading it evenly. Cover tightly and freeze for about 1 hour.

After 1 hour, remove from the freezer and whisk or use a hand mixer to break up any ice crystals. Return to the freezer and repeat stirring every 30 minutes for 2 to 3 hours.

When fully frozen, scoop the ice cream into bowls, garnishing with additional peach slices or a drizzle of honey. Serve immediately.