Peel and cube the peaches
Add peaches, sugar and water to a pot and boil stirring occasionally until the peaches are saturated with sugar and soft, about 10 min
Place into a blender and pulse a few times mixing most but leaving small chunks of peaches.
Move to a jar and place in the fridge until chilled
Prepare an ice bath with ice and water
Boil Cream and Corn Syrup, whisking frequently
While boiling the dairy, cut and remove the seeds from your vanilla bean
Infuse the vanilla flavor by adding the bean and seeds when the dairy mix starts to boil. Remove from heat and let sit 30 min.
Remove the bean (not the seeds) from the dairy mix and return to boil. Cook for 2-3 min.
Chill the milk mixture, place a bowl into the ice bath and pour the milk mix in the bowl (takes about 30-40 min) *
Chill in the fridge for 4 hrs plus, preferably overnight
Strain the dairy mix into the blender instead of directly into the ice cream maker, this allows you keep the peach chunks in the final creation.
Add Cream Cheese, Xantham Gum and dairy mix to blender and blend.
Add the peach mix to the dairy mix and stir, then add directly into the ice cream maker and churn according to manufacturer's directions (probably 20-30 min)
With 5 min remaining add 150 g of the pie topping to the ice cream
Harden in freezer overnight (minimum 6 hours)

*Helps bring the temperature down faster than placing directly in the fridge, reduces the risk of bacterial growth

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