In a large bowl, beat the eggs to blend. In a 3-4 quart saucepan, whisk flour, 1 cup of the sugar and milk until smooth. Stir often over medium-high heat until boiling, about 8 minutes.Whisking rapidly, pour hot sauce into eggs(This will destroy any salmonella bacteria.) In a blender, smoothly puree peaches will lemon juice and remaining 1/2 cup sugar.

stir into cooked mixture and chill, covered, until cold, 2 hours or up to a day. Stir in cream and vanilla. Freeze peach mixture in a regular or self refrigerated ice cream maker according to manufacturers directions. Serve when softly frozen or package airtight and store in freezer up to 2 weeks, let soften at room temperature about 10 minutes before scooping. Makes 1-1/2 quarts.