In a blender, combine the diced peaches and lemon juice. Blend until smooth. Set aside.

In a medium saucepan, whisk together the whole milk and granulated sugar over medium heat until the sugar is dissolved.

In a separate small bowl, mix the cornstarch with 2 tablespoons of the milk mixture to create a smooth paste.

Add the cornstarch paste back into the saucepan and whisk to combine. Continue cooking, stirring constantly, until the mixture thickens slightly (about 5-7 minutes).

Remove from heat and stir in the softened cream cheese and salt until smooth.

Gradually whisk the peach puree into the ice cream base until well combined.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 25-30 minutes, or until the ice cream reaches a soft-serve consistency.

While the ice cream is churning, stir in the vanilla extract to infuse the mixture with flavor.

Transfer the churned ice cream into a lidded container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming. Cover with the lid.

Place the container in the freezer for 4-6 hours, or until the ice cream is firm.