Mix gelatin and sugar in saucepan; stir in buttermilk. Simmer over low heat stirring slowly until gelatin is dissolved. Gradually add hot buttermilk mixture to eggs, stirring constantly. Blend in salt, whipping cream and vanilla.

Chill thoroughly.

Freeze in a 4 to 6-quart ice cream freezer according to manufacturer's directions.

Add peaches after freezing process and before hardening.