Peach Custard Ice Cream

In a large saucepan, heat half and half to near boiling point. In a large bowl, beat the egg yolks; stir in 1¼ cups sugar and the salt. Stirring constantly, add the half and half in a thin stream. Pour mixture back into saucepan. Stir constantly over medium heat until custard coats the back of a spoon, 175°F on a thermometer. Strain into a bowl; add vanilla. Refrigerate custard until cold, about 3 hours.

Place peaches, corn syrup, and remaining ¼ cup sugar in a saucepan. Stir over medium heat until sugar is dissolved; cool completely. Combine peaches with custard and heavy cream in freezer container. Process in ice cream maker according to manufacturer’s instructions.