Pit and slice the peaches, toss with brown sugar, and roast on a parchment lined baking sheet at 400°F for 20-25 minutes until caramelized and jammy. Reserve about 1/4 cup of peaches as a mix in if you want peach chunks in your final ice cream and store in fridge until you process your pint. Let the rest of the peaches cool completely then blend smooth and strain through a fine mesh strainer. You want about ⅓ cup of smooth peach puree.

In a sauce pan, melt butter over medium heat, swirling constantly. It will foam, then the foam will subside, then you'll see golden bits forming on the bottom and smell a nutty caramel aroma. Pull it off the heat immediately at that point, it goes from brown to burnt fast. Pour into a bowl and set aside to cool slightly.

In a medium bowl, whisk egg yolks and sugar together until pale and slightly thickened. Heat heavy cream and milk in a saucepan over medium heat until just simmering - don't boil. Slowly pour half of the hot cream into the egg yolks while whisking constantly (tempering) then pour everything back into the sauce pan. Cook over medium low heat stirring constantly until it coats the back of a spoon and reaches about 170-175°F. Remove from heat.

Whisk the browned butter into the warm custard until fully incorporated. Then whisk in the peach puree, vanilla, and salt. Taste and adjust - if you want more peach flavor add a little more puree, if you want more salt now is the time.

Strain the custard through a fine mesh strainer into a bowl. Let it come to room temp then pour into your Creami pint, filling to the max fill line, and freeze for a full 24 hours.

Let the pint sit at room temperature for 5 minutes before processing. Run on the ice cream setting first. If it looks crumbly after the first spin, add a tiny splash of milk (½ teaspoon) and re-spin. Add your peach mix-ins at this point. It should come out incredibly creamy and rich.