In a saucepan, heat heavy cream, milk and ¾ cup sugar and salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes.
In a separate bowl, beat egg yolks with a wire whisk or an electric mixer. Egg yolks should become smooth and lighter in color (see pictures in post)
Take ½ cup of heated cream mixture and pour slowly into egg yolks. Whisk steadily while pouring in mixture.
Pour egg mixture back into remaining cream mixture. Reheat over medium heat for 5 to 8 minutes stirring often. You do not want this mixture to boil. Mixture will begin to thicken just slightly. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175-185 F.
Place a fine strainer over the top of a bowl. Pour custard mixture into strainer to strain off any small bits of egg or lumps.
Stir in vanilla and peaches with juices
Cover and refrigerate until completely cooled, at least 4 hours or overnight.
Place custard into an automatic ice cream maker and churn for 20-25 minutes
Remove ice cream and place in freezer for 2 hours before serving.