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1
Heat the half-and-half, cream, and vanilla bean and reserved seeds in a large, heavy-bottomed saucepan over medium heat just until scalded (just before the boiling point).
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2
Remove from the heat and discard the vanilla bean.
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3
Place the egg yolks and 1/2 cup of the sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes.
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4
Slowly whisk about 2 cups of the half-and-half mixture into the yolks to temper the eggs.
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5
Whisk the yolk mixture back into the pan with the half-and-half mixture and cook over very low heat, whisking constantly, for 5 to 7 minutes, until thick.
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6
The custard should coat the back of a spoon and hold a line drawn with your finger.
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7
Whisk in the butter until melted, then remove from the heat and let cool.
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8
Transfer the custard to an airtight plastic container and refrigerate for at least 4 hours or overnight.
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9
Place the peaches in a large bowl and toss with the remaining 1/2 cup sugar and the salt.
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10
Let sit for at least 30 minutes, until the fruit releases its juices and the sugar is no longer grainy.
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11
Cover and refrigerate for about 1 hour.
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12
Pulse the peaches in a blender or food processor five or six times, until smooth but still slightly chunky.
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13
Pour the custard into an ice cream maker and churn according to the manufacturers instructions.
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14
Add the peaches for the last 5 minutes of churning.
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15
Scoop and serve.
