Pour 2 cups heavy whipping cream into a large mixing bowl and beat on high speed for 3–4 minutes until stiff peaks form. This step matters because whipped cream creates air pockets that prevent the mixture from freezing solid like a brick. Stop when the whisk leaves trails that hold their shape—I've made the mistake of over-whipping into butter, so watch carefully during those final seconds.

In a separate small bowl, whisk together the sweetened condensed milk, peach puree, honey, vanilla bean paste, salt, and lemon juice until completely smooth. This flavor base is where your entire dessert personality lives, so take 60 seconds here rather than rushing. I always taste at this stage because it's your last chance to adjust sweetness or tartness before freezing locks everything in.

Gently fold the peach mixture into the whipped cream using a rubber spatula in three additions. Why fold instead of stir? Folding preserves those air bubbles you just spent time creating, keeping the ice cream light instead of dense. This requires patience—I admit I've had to redo batches after stirring too aggressively—but the texture difference is worth the extra minute.

Pour the combined mixture into a 9x13-inch baking dish, spreading evenly. Sprinkle graham cracker crumbs and toasted almonds across the top as the final layer. This creates texture contrast when you scoop later, and honestly, it's the part Mia loves most because she helps press them down.

Cover tightly with plastic wrap or parchment paper and freeze for at least 8 hours, ideally overnight. I usually prepare this after lunch so we have dessert ready by the next evening. The longer freezing time lets flavors develop while the mixture solidifies without becoming rock-hard.

Remove from the freezer 5 minutes before scooping so the ice cream softens just enough to serve without breaking your wrist. Run a warm knife along the edges if it sticks, then scoop into serving bowls and top with extra peach slices if you're feeling fancy.