Be sure to use fresh summer peaches in this recipe from Rendleman Orchards in southern Illinois; the sweet aroma and fresh-picked flavor is incomparable.
In a large saucepan, combine milk and sugar. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175° and mixture coats the back of a clean metal spoon. (To test, dip a metal spoon into the custard and draw a line with your finger through the coating. The custard is done when the edges along the line keep their shape.) Do not boil. Remove from heat. Stir in vanilla and lemon extract. Allow to cool for 15 minutes. Transfer to a large bowl. Chill, covered, for 4 to 24 hours. (Mixture will thicken.)
Place half of the peaches in a food processor or blender. Process or blend until finely chopped, but not pureed. Add to chilled custard. Repeat with remaining peaches.
Stir chilled evaporated milk into the custard-peach mixture. Transfer the mixture to a 4- or 5-quart ice cream freezer. Freeze according to the manufacturer's directions. If you like, ripen for 4 hours before serving. Makes about 3 quarts (24, 1/2-cup servings).