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1. In a medium bowl, combine the peaches, lemon juice, salt and 1 cup sugar, mix well. 2. Let set until a pool of liquid accumulates and peaches soften slightly. 3. In a medium saucepan combine the half and half, cream and 1 cup sugar, heat until steam appears, stirring occasionally. Remove from heat. 4. In a separate bowl whisk the egg yolks and remaining 12 tablespoons of sugar until pale yellow. 5. Stir half of the cream mixture into the yolk mixture until well blended. 6. Add yolk mixture to the remaining warm cream. Heat yolk-cream mixture over medium-low heat until mixture begins to thicken. Remove from heat and strain into a stainless steel bowl. 7. Cool over ice bath. Cool custard mixture to room temperature, stir in vanilla then cover and refrigerate until cold. 8. Heat the peaches over medium-high heat until peaches are tender and flesh has broken down. 9. Add Korbel Brandy and cook for one minute longer. Strain and chill. 10. Stir peach liquid into custard and mix well. 11. Pour into ice cream machine canister and follow manufacturer instructions until mixture resembles soft-serve ice cream. 12. Add peaches and mix for 30 seconds longer. 13. Transfer ice cream into an airtight container and freeze until firm.
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