Start by peeling the peaches. Bring a medium pot of water to a boil. Slice a small X into the bottom of each peach. Gently lower them into the water and boil for about 20 seconds. Use a slotted spoon to remove them to a colander and shock with cold water, then allow them to cool. When cool to the touch, slip the peels off.

Cut the peaches in half and remove the pits. Dice into large chunks and place into a medium saucepan. Add water and cook over medium heat, covered, stirring once or twice, for about 10 minutes or until soft and cooked through.

Remove from heat and stir in the sugar. Cool to room temperature.

Add the sour cream, cream, vanilla, lemon juice and salt to the cooled peaches and puree with an immersion blender or transfer to a blender or food processor and pulse until mostly smooth with some chunks of peaches remaining.

Chill mixture thoroughly in the refrigerator, then freeze in an ice cream maker according to manufacturer’s instructions.