3 eggs
1/2 c. sugar
1 1/2 c. heavy cream
1/2 c. milk
2 tsp. vanilla
Pinch of salt
3 lg. peaches

Lightly beat the eggs and sugar together, then combine with cream and milk in a double boiler. Cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of the spoon. Mix vanilla and salt. Chill. Peel and pit the peaches. Puree 2 peaches in a food processor and coarsely chop the third. Combine the peaches with the custard and freeze according to ice cream maker manufacturer's instructions.