To peel peaches, bring a pot of water to a boil. Score a shallow X in the bottom of each peach. Lower into the boiling water and let simmer for 30 seconds, then transfer with a slotted spoon to an ice bath. When the peach is cool enough to handle, peel of the skin.

Cut peaches in half and remove pits, then coarsely chop the rest of the peach. You should have about 2 cups of chopped peach.

In a blender or food processor, combine peaches, sugar, lemon juice, and extracts and pulse until finely chopped. If using guar gum (which will improve the texture and longevity of the ice cream), whisk guar gum with a tablespoon of sugar and then add it to the blender with everything else.

Add cream and goat cheese and pulse a few more times on low speed until mixture is smooth (if you mix it less you'll have a chunkier ice cream; blend longer for a smoother, more uniform final product). Just take care not to blend it too much, or your cream may whip itself into peach-flavored butter.

You can churn this ice cream immediately or chill for a few hours to bring the temperature of the base down which will help the ice cream freeze faster.

Pour into ice cream machine and churn according to manufacturer's instructions. When it reaches the consistency of soft serve, transfer to a freezer storage container. Press a layer of parchment onto the top of the ice cream, then cover and freeze overnight until firm.