Place the egg yolks in a bowl Heat the milk, salt, sugar, and vanilla in a saucepan. When the milk is warm, whisk some it into the egg yolks. Then whisk the warmed yolks and milk back into the saucepan. Cook! Stirring constantly, until the custard is thick enough to coat the back of a spoon.

Place the cream into a bowl that’s set in an ice bath. Strain the custard into the cream. Stir to cool, then refrigerate for Several hours or until thoroughly chilled.

While the custard chills, add the peaches, bourbon, and cinnamon to a saucepan set over medium heat. Bring to a boil, then reduce heat to low. Simmer 15 minutes, stirring frequently to help the fruit break down into a thick sauce (like applesauce). Chill.

Freeze the custard according to the directions that came with your ice cream maker. Half way through the freezing process, add the peach sauce. Continue to freeze until done. For harder ice cream, scrape into a covered dish and freeze one hour.