2 cups half-and-half
1 cup whipping cream
1/2 cup sugar
1/2 cup peach preserves <em>(I didn't use this)</em>
1 vanilla bean, split and scraped <em>(I used 1 teaspoon vanilla extract instead)</em>
Pinch kosher salt
4-6 medium cinnamon-roasted peaches* <em>(Because I didn't use peach preserves, I increased this to about 10 medium roasted peaches)</em>

1. Combine all ingredients, except the peaches, in a saucepan and place over medium heat. Attach a candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain into a lidded container. If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble on the surface, remove it from the heat.

2. Cool the mixture, then refrigerate it overnight.

3. Freeze mixture in an ice cream machine according to unit’s instructions. Once the volume has increased by 1/2 and reached a soft serve consistency, add the peaches and continue turning to incorporate. Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Makes 1 quart

*Cinnamon Roasted Peaches

8-10 ripe peaches
3/4 cup brown sugar
2 teaspoons cinnamon

1. Combine brown sugar with cinnamon.

2. Cut peaches in halves and pit them. Coat the cut side of the peaches in the brown sugar-cinnamon mixture and place, cut side down, on a baking sheet.

3. Bake at 400 degrees F for 20-30 minutes (or longer - bake until you see the skins of the peaches peeling off)

4. Remove peaches from pan and let cool. Be sure to save any peachy, sugary liquid from the pan!

5. Remove skins from peaches and dice. Include all juices when adding to the ice cream!