1. Peel and core the peaches. Divide the peaches in half.  Roughly chop one half of the peaches and set aside.   Dice the remaining  peaches in small even pieces, because these will go in the custard base. 

2. Season the peaches. In a small bowl with a lid mix together the diced peaches, lemon juice, 2 tablespoons of sugar and a splash of bourbon.  Cover the peaches with the lid and refrigerate. 

3. Steep the rough chopped peaches.  In a medium pot, combine 1 cup of heavy cream, 1 cup of whole milk and the roughly chopped peaches.  Let this mixture come to a simmer (but not a boil!) over medium low heat. About 5-8 minutes. Stir occasionally.   Once the milk reaches the simmer stage, strain out peaches with a fine mesh strainer.  Press the peaches firmly into the strainer with the back of the wooden spoon.  Discard those peaches. Pour the milk/cream back into the pot. 

4. Temper the egg yolks. In a large measuring cup, whisk together the egg yolks,  sugar and remaining cold milk and heavy cream (1 cup total).  In a slow stream, pour 1 cup of the warmed milk/cream mixture into the measuring cup with the egg mixture.  Whisk the egg mixture every 10-15 seconds to make sure the eggs don’t scramble.  

5. Finish making the custard.  Pour the egg mixture into the pot and return the heat to medium low. Let the mixture come to a simmer, but not a boil.  The mixture will thicken and will coat the back of a wooden spoon when it’s done.  About 5-8 minutes.  Strain the custard with the fine mesh strainer into a clean bowl that has a lid.  Whisk in the vanilla extract now. 

6. Chill the Custard.  Fill a bowl larger than the bowl holding the custard with ice and water to about halfway full.  Place the custard bowl in the ice bath.  Whisk occasionally to help the custard cool.   Once chilled place a piece of plastic wrap directly onto the custard.  Cover the bowl and refrigerate for at least 3 hours or overnight. 

7. Churn.  Follow the instructions on your ice cream maker to churn the custard base.  When there is about 10 minutes left of the churn, pour in the diced peaches. 

Freeze. Scoop the ice cream out of the ice cream churn into a freezer safe container and freeze for a couple hours.