Toss peach slices with lemon juice and set aside. In a large saucepan, combine cream and milk. Bring to a simmer and cook for 15 minutes. Add vanilla. In a large bowl, whisk egg yolks and sugar until pale yellow. Gradually add the warm cream mixture to the bowl, whisking constantly. Return the mixture to the saucepan and stir over low heat until the mixture begins to thicken and coats the spoon (7-10 minutes). Do not allow the mixture to come to a boil. Remove from heat and stir in corn syrup. Refrigerate until completely chilled.
In a food processor fitted with a steel blade, puree the peach slices. Add 1/3 of the cream mixture and process until smooth. Whisk in remaining cream mixture. Pour into ice cream maker and freeze following the manufacturer's instructions. 8 servings.