In a kitchen mixer whip egg yolks and sugar until pale yellow and foamy. Add in the milk and cream and whip for 30 seconds. Add in Vanilla Bean Paste and stir to combine.
Add to an ice cream maker and follow the manufacturer's instructions.
Transfer to a freezer safe bowl and press plastic wrap on top of ice cream. This keeps ice crystals from forming.
Remove the skin from the peach (steps above the recipe) and puree it in a blender, food processor or hand mash until thin. Place it in a bowl and freeze for six hours.
Remove ice cream and peach puree from freezer. Gently break up peach puree with a spoon and add to the ice cream. Fold the peach into the ice cream. Do not over mix the peach in. Once all the peach is incorporated, place plastic wrap over top and return to freezer overnight.