Peel and pit the peaches.
Chop peaches into chunks, and toss them into a small saucepan. Add Idaho honey, and bring to a boil, then lower the heat, cover and cook, stirring occasionally, until the peaches are soft but not mushy, about 10 minutes. Puree the mixture using a food processor or blender. Set mixture aside.
In a medium heavy-bottomed saucepan, bring the milk and cream to a boil.
Meanwhile, in a medium bowl, whisk the yolks and sugar together. Still whisking, drizzle in about one third of the hot liquid. Continue to whisk while, slowly pouring in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat, and pour the custard into a 2-quart glass measuring cup or clean heatproof bowl. Stir in the vanilla and peach puree.
Refrigerate the mixture until chilled before churning it into ice cream.
Add chilled mixture ice cream maker, and churn according to manufacturer’s directions. Dice up the remaining 2 peaches and add to mixture just before the ice cream is thickened and ready, churn to blend. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.