Peel the peaches and pit them. Dice one and set aside. Put the other peach in a blender or food processor.
Add remaining ingredients (except diced peach) into the blender and puree until smooth.
Refrigerate at least one hour. Refrigerate the diced peaches, too.
When ready to make ice cream, blend the mixture once more to incorporate some air into it, then pour into ice cream maker. Run for 10 minutes or until beginning to thicken. Add diced peaches and let the machine run another 10-15 minutes until soft-set frozen (or follow instructions on your ice cream maker).
Serve immediately for soft-serve ice cream texture or transfer to a container and freeze for an hour for firmer ice cream.
Stored in an airtight container, the ice cream will last about a week in the freezer.
For best ice cream storage, make sure your freezer temperature is set at 0ºF (-17ºC) and consume within a week.