Place white chocolate in a stainless steel bowl over a double boiler of 120 degrees F water until chocolate is melted. Stir occasionally to maintain a liquid state. In a saucepot over medium heat, combine cream, half-and-half, vanilla and nutmeg. Bring to 190 degrees F or a very low simmer. Do not boil. In a stainless steel mixing bowl, whisk together eggs and sugar until blended. Slowly add hot milk into eggs and sugar mixture, one ladle at a time, stirring constantly to prevent eggs from scrambling. Continue whisking and pour melted chocolate into custard until blended. Pour mixture back into saucepot over medium-high heat, stirring constantly until 190 degrees F. Do not boil because eggs will scramble. Pour mixture through a fine sieve and refrigerate, preferably overnight. When fully chilled, place contents in a home-style ice cream freezer and follow manufacturer's directions. When custard is half frozen, add chopped peaches and continue to churn. NOTE: If you wish to lighten texture, separate egg yolks from whites. Whisk each separately with half of sugar. Fold egg white mixture into custard immediately before freezing.