Directions:
In medium saucepan, combine fruit, 1/2 cup sugar and lemon juice. Stir over medium heat until fruit is heated through, about 4 minutes. Mash to coarse puree. Chill.
In clean saucepan, heat half and half with cream to simmer over medium-high. Reduce heat to very low and barely simmer 20 minutes.
In bowl, whisk egg yolks with remaining 1/2 cup sugar. Gradually whisk hot cream mixture into yolks, then return mixture to pan. Stir over medium-low heat until mixture thickens slightly, about 7 minutes. Strain into bowl, stir in vanilla and chill.
When ready to make ice cream, transfer cream mixture to ice cream maker. Add peach puree. Freeze according to manufacturer's directions.

Summer Fruit Ice Cream serves/makes 6