Vanilla Peach Ice Cream for 8 Servings

Instructions:

1. In a medium bowl, toss the diced peaches with 1/4 cup (50g) sugar and lemon juice. Let sit at room temperature for 30 minutes until glossy.
2. Combine heavy cream, whole milk, half of the sugar, and salt in a saucepan. Heat over medium until it reaches a gentle simmer.
3. Stir in the vanilla bean seeds and pod. Remove from heat and let steep for 10 minutes.
4. In a separate bowl, whisk the egg yolks with the remaining sugar.
5. Slowly drizzle one ladle of the warm cream into the yolks, whisking constantly to temper the eggs.
6. Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a spatula, until the mixture reaches nappe stage (coats the back of a spoon).
7. Immediately pour the custard through a fine-mesh strainer into a bowl to remove solids.
8. Stir the macerated peaches and their syrup into the cooled custard.
9. Cover and refrigerate the mixture for at least 6 hours or overnight.
10. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.