• You'll need an ice cream maker for this recipe. It should be prepared ahead of time according to the manufacturer's directions.

Make the Ice Cream Base:

• In a medium saucepan, combine the heavy cream, whole milk, egg yolks, brown sugar, and salt.
  2 cups heavy cream, 1 cup whole milk, 5 large egg yolks, 1 cup light brown sugar, ¼ teaspoon salt
• Heat over medium, stirring constantly, until the mixture thickens slightly, about 8 to 10 minutes. It should coat the back of a spoon.
• Remove from heat and stir in the vanilla extract.
  1 tablespoon vanilla extract
• Pour the custard through a fine mesh strainer into a heat-safe bowl.
• Cool the custard in an ice bath for 30 to 60 minutes, then cover with plastic wrap touching the surface. Refrigerate for 2 to 4 hours until fully chilled.

Make the Peach Compote:

• In a small skillet, melt the butter over medium heat. Add the chopped peaches, brown sugar, and cinnamon.
  1 tablespoon unsalted butter, 2 cups fresh peaches, 2 tablespoons light brown sugar, ¼ teaspoon ground cinnamon
• Cook for 5 to 7 minutes, stirring occasionally, until the peaches are soft and the mixture thickens slightly into a syrup.
• Let the peaches cool completely before adding to the ice cream.

Churn the Ice Cream:

• Once the custard is chilled, pour it into your prepared ice cream maker. Churn according to the manufacturer’s instructions.
• During the last 3–5 minutes of churning, fold in the cooled brown sugar butter peaches.

Freeze to Set:

• Transfer the churned ice cream to a freezer-safe container. Freeze for 8 to 10 hours or until completely set.