Toss the diced peaches with 1/4 cup sugar and the lemon juice, then let them sit for 30 minutes to macerate, until juicy. Visual cue: the peaches should look glossy and syrupy in their bowl.

Blend 2 cups of the macerated peach mixture smooth, then leave the remaining peach mixture chunky. Visual cue: you should have one smooth peach puree and another bowl with visible peach pieces.

Heat the heavy cream and whole milk in a Dutch oven until steaming, then immediately turn down the heat to avoid boiling. Visual cue: small wisps of steam should rise from the surface.

Whisk the egg yolks with the remaining 1/2 cup sugar until smooth and lighter in color, then slowly pour the steaming cream-milk into the yolks while whisking. Visual cue: the mixture should thicken slightly and look uniformly combined.

Return the mixture to the Dutch oven and cook to 175°F, stirring constantly, until it coats the back of a spoon. Visual cue: you should see a light custard cling as you stir, without curdling.

Strain the custard, then stir in the vanilla, cinnamon, and the blended peach puree. Visual cue: the custard should turn pale golden and smell strongly of peaches.

Cool the custard completely over an ice bath, stirring occasionally as it chills. Visual cue: the bowl should feel cool to the touch and the custard should look thicker.

Refrigerate until thoroughly chilled for at least 2 hours. Visual cue: it should be cold and ready to churn.

Churn the custard in an ice cream maker until it reaches a soft-serve consistency. Visual cue: the mixture should look airy and thickening as it churns.

Add the chunky peach pieces during the last 5 minutes of churning. Visual cue: you’ll see peach chunks distribute throughout the pale golden base.

Transfer to a container and freeze for at least 2 hours until scoopable. Visual cue: the surface should firm up and the ice cream should hold its shape when scooped.