1. In a medium saucepan, combine the whole milk, heavy cream, 1/2 cup of the granulated sugar, and salt. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.

2. In a separate bowl, whisk the egg yolks with the remaining 1/4 cup sugar until smooth.

3. Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.

4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Continue to cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

5. Remove the custard from heat and strain it into a clean bowl. Stir in the vanilla extract.

6. Puree or finely mash the chopped peaches and gently fold them into the warm custard.

7. Cover the mixture and chill in the refrigerator for at least 3 hours or until completely cold.

8. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

9. Transfer the ice cream to an airtight container and freeze for an additional 2-3 hours to firm up before serving.