Thaw the chopped frozen peaches overnight in the refrigerator. Sprinkle with ¾ cup of sugar and let sit for 15-20 minutes.

In a blender, add the remaining peaches and syrup, then puree until smooth.

In a mixing bowl, whisk together the remaining sugar, heavy cream, milk, vanilla, and peach extract until combined.

Stir in the peach puree into the cream mixture until fully incorporated.

Pour the mixture into the ice cream maker and churn for about 20-30 minutes, adding reserved chopped peaches in the last 5 minutes.

Transfer to an airtight container and freeze for at least 4 hours or overnight.