In a blender, combine the diced peaches, lemon juice, and half of the sugar. Blend until smooth.

Transfer the peach puree to a mixing bowl and set aside.

In the same blender, combine the ricotta cheese, heavy cream, milk, remaining sugar, and vanilla extract. Blend until smooth and creamy.

Fold the peach puree into the ricotta mixture until well combined.

Cover the mixture and refrigerate for at least 2 hours to chill.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.