I made this ice cream in a Cuisinart 1 quart ice cream maker, and the measurements are for that size ice cream maker.
At least two days before you plan to make the ice cream, take a jar of peach preserves, add the juice of one lemon, 1/2 t. cinnamon, a dash of nutmeg, a dash of cloves, a pinch of salt and two teaspoons of crushed red chile pequin to the preserves. Taste and correct the seasonings, making sure that you’ve added enough chile. If the preserves are very thick, add a little water. Refrigerate for 2 days or longer to allow the spices to infuse into the preserves.
Put the ice cream maker insert in the freezer and freeze until you’re ready to start the ice cream, or at least 24 hours.
Peel three ripe, juicy peaches over a bowl to catch the juices. Dice the peaches over the bow and add the spiced preserves. Add two cups half and half and one T. vanilla. Mix and taste to be sure the mixture is sweet enough. If not, add sugar and stir until dissolved. Pour mixture into ice cream freezer bowl. Add additional half and half if necessary.
Process until frozen, transfer to container and freeze. Best if served somewhat soft so that the peach pieces are not too hard.