Day One

1. Prep the peaches. Add the chopped peaches, honey, salt, and vanilla to a medium skillet or pot, toss, and set aside. I like to let the peaches macerate in the sugar and salt — it draws out the peaches’ juices and helps them cook down faster.

Custard Base 

1. Prep the eggs. Whisk the egg yolks in a small bowl and set aside.
2. Infuse the cream. Add the milk and cream (or homemade nut milk) to a pot, along with the honey or sugar, cardamom, vanilla, and salt. Heat over medium heat until hot to the touch or 120°F.
3. Temper the eggs and cook the custard. Scoop about 1/2 cup of the milk mixture out, and, whisking constantly, stream it into the bowl of egg yolks. Repeat this twice more to temper the eggs. Then, whisking the milk mixture constantly, stream in the tempered eggs. Switch to a rubber spatula/large wooden spoon, and stir constantly (I typically stir the mixture every 10 seconds) until it thickens and coats the back of a spoon — temperature should be ~178°F. 
4. Strain and chill. Strain the mixture through a fine mesh sieve into a large bowl or pitcher to catch any egg white bits. Then place the custard base in an ice bath, stirring constantly until cool. Cover the base with plastic wrap and refrigerate.

Peach Puree

1. Cook down the peaches. Add the chopped peaches, honey (or cane sugar), vanilla, and kosher salt to a small sauté pan or pot. Bring to a boil over medium heat, then lower the heat to medium-low and let the peaches cook down, stirring occasionally. They’ll release water during this process, and it’ll slowly evaporate, making a concentrated peach compote as it continues to cook down.
2. Blend the peaches into a puree. Blend the compote with an immersion blender (transfer it to a jar or something similar so it’s easy to blend), and strain through a fine-mesh sieve.
3. Finish the custard and refrigerate. Weigh the puree and whisk (or blend) half into the chilled custard, along with the almond extract. Cover the custard with plastic wrap and let it cure in the fridge overnight. Add the remaining peach puree to a jar and refrigerate.

Oat Crisp

1. Preheat the oven to 350°F and line a quarter sheet pan with parchment paper. 
2. Make the oat crisp. In a medium bowl, whisk together the flour, oats, and coconut sugar, then add in the melted butter and mix until a loose, crumbly dough forms. Spread the dough out onto the prepared sheet pan in a thin, even layer (it’s similar to baking granola). Bake for 7-8 minutes or until golden-brown. 
3. Cool and crumble the crisp. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool an additional 10-15 minutes, or until it’s firm. Break into tiny pieces and store in a container at room temperature (make sure the oat crisp is cool before storing it; otherwise, it’ll become soft).

Day Two

1. Churn the base. Pour the chilled base into your ice cream bowl and churn according to the manufacturer’s instructions. Mine takes about 20-25 minutes to churn up.
2. Ripple and freeze. Layer the ice cream into the container, starting with the ice cream, a spoonful of the peach puree, and a generous sprinkle of the oat crisp; repeat this process. Swirl the ice cream with a small spoon or knife. Place a parchment round on top (this helps prevent crystallization), and freeze for at least 4 hours, ideally overnight.