Split the vanilla bean lengthwise and scrape out the seeds with a knife, reserving both seeds and pod. In a heavy-bottomed saucepan, combine the heavy cream, whole milk, vanilla seeds, and vanilla pod. Heat over medium heat until steaming and small bubbles form around the edges—this takes about 5-7 minutes. Don't let it boil; you're simply infusing the vanilla flavor into the dairy base. While the cream base heats, finely pulse the peaches in a food processor until they're broken into small, consistent pieces (not pureed), then set aside.

While the cream is still warm but off the heat, whisk together the egg yolks, sugar, salt, cinnamon, ground ginger, and nutmeg in a separate bowl until the mixture is pale and slightly thickened (about 1-2 minutes of whisking). Slowly temper the egg mixture by adding the warm cream base a little at a time while whisking constantly—this prevents the eggs from scrambling. I always start with just a splash to warm the eggs, then add the rest gradually. Once combined, return the entire mixture to the saucepan.

Return the saucepan to medium heat and stir constantly with a wooden spoon or whisk for 5-8 minutes until the custard reaches 170°F on a thermometer or until it coats the back of a spoon (run your finger across it and it should leave a clear trail). The custard will thicken noticeably but should still be pourable—this step pasteurizes the eggs and develops the creamy texture. Don't rush this step or allow it to boil or the custard will break.

Remove the saucepan from heat and remove and discard the vanilla pod. Pour the custard through a fine-mesh strainer into a clean bowl to remove any bits of cooked egg. Cover with plastic wrap pressed directly onto the surface of the custard to prevent a skin from forming, then refrigerate for at least 4 hours, or ideally overnight. I find that well-chilled custard churns more efficiently and creates a smoother texture. The custard needs to be thoroughly cold before churning.

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes. About halfway through churning, add the finely pulsed peaches from Step 1 along with the bourbon and fresh lemon juice. The bourbon adds subtle depth and prevents the ice cream from freezing too solid, while the lemon juice brightens the peach flavor without making it taste sour. Continue churning until the ice cream reaches a soft-serve consistency—it should hold its shape but still be scoopable.

Transfer the churned ice cream to a freezer-safe container, pressing a piece of plastic wrap directly onto the surface to prevent ice crystals from forming. Cover with the lid and freeze for at least 8-10 hours until it reaches a firm scoopable consistency. The ice cream will continue to harden as it sits in the freezer.