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Peel, slice, and the peaches. Chop about 1/2 of the peaches in a food processor or mince finely. Stir in 1/2 cup sugar. Set aside.
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In a Pyrex mixing bowl, whisk the eggs with 1 1/2 cups sugar. Set aside.
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In a 2-quart pan set over medium heat, scald the milk.
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Pour a little bit of the hot milk into the egg/sugar mixture, whisking constantly. Return the egg/ milk mixture to the pan and continue heating until the mixture coats the back of a spoon.
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Pour into the freezer container. Cool.
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Beat the whipping cream to soft peaks. Fold into milk/egg mixture.
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Add the peaches and vanilla.
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Pour into the freezer container, stir to combine all of the ingredients.
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Freeze according to the ice cream maker instructions with rock salt and ice.
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When the ice cream maker stops, unplug it, remove the lid and the dasher.
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Replace the lid. Add lots of ice and rock salt. Cover with a beach towel for a couple of hours.
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Serve and enjoy!