Let’s dive into making this delightful dessert:

1. In a medium saucepan over medium heat, combine the peaches, brown sugar, cinnamon, nutmeg, and lemon juice. Cook until the peaches are soft and the mixture is syrupy, about 5-7 minutes. Let it cool completely.
2. In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is dissolved.
3. Add the cooled peach mixture to the cream base, stirring gently to combine. Leave some chunks for texture if you like a more rustic feel.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. In the last five minutes of churning, add the crumbled shortbread cookies to create that cobbler crunch.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving to allow it to firm up.

And there you have it—a delicious Peach Cobbler Ice Cream, made with love and memories.