In one saucepan, over medium heat, add the chopped peaches and 1 tablespoon of sugar. Cook until soft, about 5 minutes. Don’t overcook or the sugar will turn to caramel. Remove from heat and let cool. Mash 1/4 of the peaches with a fork to break them up.

In another saucepan over medium heat, combine the milk, salt, and half the sugar. Stir the mixture constantly as you bring it just to a simmer (do not boil). Remove from heat.

In a small bowl, whisk together the egg yolks and remaining sugar just until combined.

To temper the eggs, slowly add 1/2 cup of the milk mixture in a drizzle into the egg mixture. Do this slowly so as not to cook the eggs.

Remove the pot from the heat and let cool.

Pour the cooled custard mixture into a chilled bowl and refrigerate for about two hours until cold. To avoid putting the hot mixture in the refrigerator, you can chill the bowl over another bowl filled with ice for 10-15 minutes to cool it down first.

Put the peaches in the refrigerator as well, until cold.

When you’re ready to churn the ice cream, add the whipping cream and vanilla to the custard mixture. Pour the mixture into your ice cream maker. After 5 minutes, add the peaches so they can blend into the ice cream. Churn until the ice cream is thick.