Cream (or mix) the eggs* and the sugar together using a mixer.
Then add in the vanilla extract.
Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula.
Add both cans of evaporated milk.
Add in a good-sized dash of salt, which equals out to about a teaspoon.
Mix in the crushed peaches, mixing everything together well.
Make sure your ice cream freezer, especially the canister, is washed out and ready.
Pour the mixture into the metal canister of your ice cream maker.
Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
Put the lid on, and place the metal canister down into the bucket of your ice cream maker.
Crush a big bag of ice, gradually pouring ice around the canister.**
Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.***
Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning. This should signal that the ice cream is completely frozen.
Unplug it immediately.
Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.
Carefully remove the churning paddle.
Serve the homemade peach ice cream immediately. If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold.