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

SUGAR COOKIES

• With a paddle attachment on your eclectic mixture, cream the butter and sugar together until they are smooth.
• Add eggs in one at a time. Add the vanilla.
• In a separate bowl combine flour, salt, baking soda, and baking powder. Slowly add this to the egg mixture and mix until incorporated
• Using a spring-release scoop, scoop your cookie dough into 20 balls and freeze.
• Once frozen, place them on a sheet pan that's been lined with a silicone mat or parchment paper. Bake in a preheated 350°F for 7 to 9 minutes. Don’t let them brown.
• Remove from oven and let cool.
• Assemble your ice cream sandwiches, wrap in plastic wrap, and store them in the freezer until you’re ready to serve.