1. Wash and slice the peaches, add 1 teaspoon of freshly squeezed lemon juice, and mix well
2. Put it in the baking tray and bake at 200°C for about 10 minutes, until the peach slices are cooked and soft
3. Use a blender to make a coarse puree
4. Cut the vanilla bean pod in half and pick out the vanilla seeds
5. Add milk, whipped cream, half of the caster sugar, and the skins of vanilla seeds and vanilla bean pods to the pot, simmer until slightly boiling, turn off the heat, cover and simmer for 5 to 10 minutes
6. Add the remaining fine sugar to the egg yolk
7. Immediately beat with a whisk
8. Beat until the color turns white and the texture is thick and fluffy
9. Pour the simmered milk cream liquid into the egg yolk three times, stirring well each time, and then add the next time
10. Pour the mixed egg and milk back into the pot again
11. Slowly heat on a small fire, and stir quickly while heating until thick
12. Filter into a large basin separated by ice water, and cool quickly while stirring
13. Cool to room temperature, beat with a whisk at high speed for about 5 minutes
14. Cover with plastic wrap and put in the refrigerator to freeze
15. After 30 minutes, take it out and continue whipping at high speed for 5 minutes, put it back in the refrigerator to continue freezing; after 30 minutes, whipping again, repeat 3 to 4 times
16. After the last whipping is complete, add the peach puree
17. Stir and mix well
18. Put it in an airtight container and freeze it in the refrigerator
