Add the lemon juice to the peach pulp and one cup of the sugar. Let stand one hour.

add the other cup of sugar and salt to the beaten eggs, then blend in half of the milk.

Cook the sugar, egg, and milk mixture over boiling water to make a thick custard. Let cool.

add remainder of the milk, the cream that has been partially whipped, the flavoring, and sweetened peach pulp.

Freeze in ice cream freezer using one part salt to six parts ice.