Directions

1. In a medium bowl, combine peaches, vinegar, 2 Tbsp. sugar, and crushed pink peppercorns. Let sit at room temperature for one hour, or until peaches are soft and have released their juices to create a syrupy liquid.
   

2. Mash fruit with a fork or potato masher until only very small chunks of peach remain. Strain the juice into a separate bowl, reserving both the liquid and mashed peaches, refrigerating until ready to use.
   

3. In a medium saucepan, stir together cream, milk, 1/2 C. sugar, and salt. Heat over medium-low heat until hot, but not quite bubbling.
   

4. In large mixing bowl, whisk together the egg yolks and remaining 1/4 C. sugar until mixture is thick and pale yellow in color, about 2 minutes. While whisking, slowly pour in 1/2 C. of the hot cream mixture into the yolk mixture to temper. Slowly add another 1/2 C. of hot cream, whisking the entire time.
   

5. Pour tempered egg yolks into the saucepan with the rest of the custard base, and stir gently with a wooden spoon for 2-4 minutes, or until the mixture reaches 160°F and is just thick enough to coat the back of the spoon. Remove pan from heat and stir in vanilla.
   

6. Strain the eggy custard base through a fine mesh strainer into a clean bowl, then stir in the liquid from the mashed peaches. Refrigerate for 4 hours, or until throughly chilled.
   

7. Pour ice cream base into ice cream maker. Churn according the manufacturer’s instructions until the ice cream’s consistency looks like soft serve, about 25-30 minutes. Add reserved peaches during the last 30 seconds or so of process. Transfer the ice cream to a container and freeze at least 4-6 hours before serving.