Peel and dice the peaches and combine with sugar, lemon juice and almond extract. Let rest for 60 minutes until softened, then puree until smooth.
Make the custard by heating the cream, sugar and salt in a saucepan. Beat the sugar with the egg whites, then slowly add the cream mixture to the eggs and sugar and continue heating.
Combine the custard with the peach puree and chill for at least 2 hours.
Pour the mixture into the ice cream maker and follow the instructions for churning until it starts to thicken and freeze.
Serve immediately as soft serve, or place in the freezer and cover with plastic wrap to continue freezing for firmer ice cream.
Easily peel the peaches by boiling them for 30 seconds in hot water. The skin will peel right off!