In a large sauce pan, heat half & half to 175 degrees, stir in the sugar and salt until dissolved.
Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly.
Cook and stir over low heat until the mixture reaches at least 160 degrees and coats the back of a metal spoon.
Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Place peaches in blender, cover and process until pureed.
Stir in the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturers directions. Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch.
Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving