Sorry, no pic yet. Used our old SLR and I still need to get the film developed!

Make the fruit mix-in:

2 1/2-3 cups cut-up peaches (choose ones that are ripe but not overly so, peel, pit and cut into 1/2-inch pieces; about 4 peaches)
1/2 teaspoon lemon juice
pinch salt
1/3 cup sugar or Sucanat
1 1/2 tablespoons peach schnapps or vodka

Put the peaches, lemon juice, salt and sugar in a non-reactive saucepan. Let stand for 1 1/2 hours, stirring occasionally. Set on stove-top over medium-high heat and cook 3-4 minutes or until fruit is softened (to the degree of mushiness you like — I like mine pretty firm). Transfer to metal bowl, stir in peach schnapps, and refrigerate until cold, about 4 hours.

Make the custard:

4 large egg yolks
2/3 cup sugar or Sucanat
1 1/2 cups milk (I used 1%; if you want a richer ice cream use whole)
1/2 cup heavy cream
1 teaspoon vanilla extract

In a bowl, whisk yolks with 1/3 cup of the sugar, until pale yellow. Cook milk, cream, and remaining 1/3 cup sugar in a heavy saucepan over medium heat, stirring, about 5 minutes. Remove from heat and let cool for 5 minutes, or until warm. Whisk half the milk mixture into the yolk mixture. Blend well and return mixture to saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture begins to thicken or thermometer reads 180 degrees — do not allow mixture to boil or egg will curdle. You want it hot and a bit steamy so cook just under a simmer. Remove from heat. Transfer to a metal bowl (run through a sieve if you like) and stir in vanilla extract. Chill in refrigerator for 2 hours or until peach mixture is ready.

When everything is chilled, strain peaches, mixing the strained liquid into the custard. Churn/Freeze in ice cream machine, following manufacturer’s instructions, about 20-25 minutes. Add peaches and churn a couple minutes more until combined. Remove to airtight container and freeze until firm, about 3 hours.

This was soooo good, even my kids who swear off fruit ice creams loved it!!!