Combine the diced peaches, granulated sugar and the Jack Daniels in a medium bowl and stir until well combined. Cover and refrigerate for at least 4 hours - overnight (overnight is best.)
In a large sauce pan over medium heat, combine the half and half, 3/4 cup 2% Milk, Agave, salt and cinnamon. Cook, stirring constantly, until it comes to a boil.
While you are waiting for the milk mixture to boil, whisk together the cornstarch and remaining milk until the cornstarch is well dissolved. Stir it into the milk mixture once it begins to boil, whisking well to ensure that the cornstarch does not get lumpy.
Boil on medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7 minutes.
Take the pot off the heat and place a fine strainer over top. Pour the peach mixture into the strainer so that only the juices are released into the milk mixture. Cover the peaches and place back into the refrigerator.
Whisk in the vanilla extract, and stir until well combined. Let the mixture cool to room temperature and then transfer to a covered container and refrigerate for at least 6 hours.
While the milk mixture cools, preheat your oven to 375 degrees and line a baking sheet with parchment paper.
In a large bowl, combine the diced pecans, oat flour and brown sugar. Stir until well mixed.
Pour in the melted coconut oil and stir until fine crumbles form.
Spread the crumbs onto the prepared baking sheet and cook until golden brown, about 10-12 mins. **
Once the milk mixture has chilled, process according to your ice cream makes directions. Add the crumbs and diced peaches in during the last few minutes of churning.
DEVOUR immediately as soft serve or place into the freezer for 2 hours to let the ice cream harden.
NOT regular Jack Daniels. *Your crumbs will feel soft when they come out of the oven, but they crisp up once cooled!