1. At least 24 hours prior to use, place ice cream maker bowl in the freezer.

Ice cream batter

1. Peel 10 peaches. To do this, start a pot of boiling water. Once boiling, add in a few peaches. After 10-15 seconds remove them from the boiling water. The skins should slide right off. Lengthen the time in the water as needed, but generally 10-15 seconds will do the trick.
2. Pit and chop the peaches; you may find, especially with fresh peaches, that you can separate the fruit by hand to place in the blender/food processor.
3. Purée the peaches.
4. In a large bowl, mix together 6 eggs and 3½ c white sugar until smooth. Stir in 5 cups of the peach purée. Stir in 4 c heavy cream, 2 c half and half, 2 tsp vanilla extract, and ¾ tsp salt. Mix well.

Ripening

1. Follow the instructions for your ice cream maker and add the mixture to the freezer canister.
2. Once ripened, place the ice cream in a freezer-safe dish and let sit for at least 1 to 2 hours. Store for up to 2 weeks.