Whisk together first 3 ingredients {sugar, cornstarch, and salt} in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, until mixture thickens slightly {about 10 minutes}. Remove from heat and set aside.

Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in scraped vanilla bean or vanilla extract. Cool 1 hour, stirring occasionally. Set aside.

Meanwhile, cook peaches and honey in a small saucepan over medium heat, stirring frequently {about 4-5 minutes}. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.

Place plastic wrap directly on cream mixture, and chill 8 to 24 hours. {I chilled overnight.}

Next, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 5 to 8 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. sea salt. Cool completely (about 30 minutes).

Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker. Turn on and churn for approximately 20 minutes {until thickened}. Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture and churn for an additional 2-3 minutes until well combined.

Freeze in an airtight container for at least one hour before serving. Enjoy!