Check ingredients In a medium bowl, toss the peach slices in the melted butter.
Heat a cast iron grill pan to medium and set the peach slices on it. Grill until charred on both sides. Transfer to a saucepan.
Pour the remaining melted butter from the bowl used to coat the peaches into the saucepan alongside the sugar.
Heat on medium heat, stirring regularly, until the sugar is dissolved.
Remove from the heat and blend using a mini food processor or an immersion blender. Transfer to a jar with a lid. Cover and refrigerate for at least 2 hours to cool completely.
In a saucepan, combine all vanilla ice cream base ingredients. Whisk until the cornstarch and guar gum are fully dissolved.
Bring to a boil on medium high heat, stirring constantly.
Once boiling, decrease the heat to medium and cook for 2 minutes, until thickened enough to coat the back of a spoon. It should have the texture of a runny custard. Remove the vanilla bean.
Transfer to a container with a lid. Cover and refrigerate for at least 4 hours or until cold (I like to let mine chill overnight).
Turn on your ice cream machine and slowly pour the cold vanilla bean ice cream base.
Churn for 20 minutes or until it has the consistency of thick, creamy soft serve ice cream.
Scoop half of the ice cream mixture into a loaf pan and top with half of the grilled peaches purée. Swirl using a knife.
Top with the remaining vanilla ice cream and grilled peaches purée. Swirl.
Cover with a layer of cling wrap and a layer of foil.
Transfer to the freezer to set for 2 to 4 hours.
Enjoy in a bowl or with in a waffle cone. If you notice that the ice cream is too hard to scoop. Let it sit at room temperature for 10 to 15 minutes to soften a little before scooping.
