In a bowl, whisk together the egg yolks and sugar until smooth.

Heat the cream and milk in a saucepan over medium heat until it begins to simmer.

Slowly pour the warm cream mixture into the egg yolks while whisking constantly to prevent curdling.

Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens slightly and coats the back of a spoon.

Remove from heat, stir in the vanilla extract, and allow the custard to cool to room temperature.

Blend the peeled and diced peaches until smooth or slightly chunky, depending on preference, and fold into the cooled custard.

Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Serve scoops with a drizzle of caramel sauce and fresh peach slices for garnish.

Serving and Storage Tips: