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1
Bring a small pot of water to a boil and fill a medium bowl with ice water.
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2
Cut a shallow X in the bottom of each peach and plunge it into the boiling water for 30 seconds.
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3
Transfer the peaches to the ice water to cool.
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4
Peel the peaches and cut them into 1/2-inch wedges; reserve the peach skins and pits.
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5
Transfer the peaches to a bowl and toss with the lemon juice.
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6
Cover the peaches and refrigerate.
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7
In a medium saucepan, combine the cream and milk.
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8
Add the vanilla bean and seeds and peach skins and pits and bring to a simmer.
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9
Cover and remove from the heat.
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10
Let steep for 20 minutes.
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11
Strain the infused cream into a bowl.
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12
In a medium bowl, whisk the egg yolks with the sugar and salt.
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13
Whisk in half of the infused cream, then transfer the mixture to the saucepan, along with the remaining cream.
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14
Cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and an instant-read thermometer inserted in the custard registers 165, about 5 minutes.
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15
Immediately strain the custard into a clean bowl and stir in the maple syrup and bourbon.
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16
Refrigerate the custard until chilled, about 30 minutes.
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17
In a blender, puree the peaches with 1 cup of the custard until smooth.
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18
Transfer the pureed peaches and the remaining custard to an ice cream maker and freeze according to the manufacturer's instructions.
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19
Transfer the ice cream to a plastic container.
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20
Press a sheet of plastic wrap directly onto the surface and freeze until firm, about 1 hour.
