Reserve ½ cup sugar and set aside. In a large saucepan over low heat, combine diced peaches, corn syrup, and honey and cook for 1 minute to coat and soften peaches. Remove coated peaches from saucepan and set aside. Add remaining sugar, cream, milk and vanilla bean to the saucepan and bring to a simmer, stirring occasionally for 15 minutes.
Remove from heat, strain, and put ½ cup mixture aside to cool in refrigerator. When cooled, place reserved mixture in a small bowl with egg, egg yolk, and reserved ½ cup sugar. Whisk together, return to saucepan, and simmer over medium heat for 5 minutes. Remove from heat and strain mixture again. Return strained mixture to saucepan and add in vanilla sugar and coated peaches. Cook over low heat until mixture can coat the back of a spoon. Remove from heat, cool for 15 minutes, then cover with plastic wrap and refrigerate for 3 hours.
Pour chilled custard mixture into ice cream maker and turn on per machine's instructions. When thickened, the ice cream will have a soft, creamy texture. Transfer ice cream to air tight containers and set in freezer. Remove from freezer 10 minutes before serving. |
