Place the eggs, sugar, vanilla, and salt into the 40-oz bowl and blend.
In a medium saucepan over medium heat, heat the heavy cream until steaming; do not boil the cream.
Pour 1/2 cup of the warm cream into the egg mixture and blend for 10 seconds.
Slowly pour the cream/egg mixture slowly into the saucepan with the remaining cream, stirring slowly to combine. Bring the mixture to a very low simmer and stir for approximately 3 minutes until smooth and thick.
Remove from heat and chill for several hours in refrigerator.
After the mixture has cooled, add the frozen peaches to the bowl and top with the chilled mixture. Pulse for approximately 8-10 seconds to break up the peaches, then blend for an additional 30 seconds.
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