Peach Ice Cream with Vanilla-Scented Peaches

For ice cream: 1. Place peach slices in a large bowl; add lemon juice and toss gently. Set aside. In a heavy, large saucepan combine peach peels, pits, cream, milk and vanilla bean. Bring to a simmer. Reduce heat to very low and barely simmer for 20 minutes. 2. Strain cream mixture into heavy medium saucepan. Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk into the hot cream mixture. 3. Return mixture to the same saucepan; stir over medium-low heat until custard thickens and leaves a path on the back of a spoon when a finger is drawn across, about 7 minutes (do not boil). Strain into a medium bowl. Mix in corn syrup. Chill custard until cold. 4. Puree peach slices in a food processor or blender. Add 1 cup of the chilled custard; blend until smooth. Whisk this mixture into the remaining custard. Transfer to ice cream maker; process according to manufacturers instructions. When ready, transfer to a covered container and freeze. (Can be made 2 days ahead.) For peaches: 5. Scrape seeds from vanilla bean into heavy small saucepan; add bean. Add wine and sugar and stir over low heat until sugar dissolves. Increase heat and bring to boil. Pour syrup into medium bowl. Refrigerate until cold. Add peaches to syrup and toss to coat. 6. Serve ice cream with peaches.