Peel and puree peaches.

Mix milk and sugar together with a wire whisk until sugar is dissolved.

Add cream and peach puree. Mix well and put in the refrigerator to chill for several hours or overnight.

Pour into your ice cream maker and follow the manufacturer's directions. Due to the increased volume of the mixture because of the peach puree, I suggest you churn this in two batches. You can use the same freezer bowl for the second batch. The churning time will just be a little longer than the first batch.

Transfer to an airtight container in layers, drizzling the blueberry topping and adding pieces of the crumble topping to each layer. (You may not use all the berry topping or crumble topping. Just save for future use).

Freeze for several hours or overnight.