To make the peach compote, add chopped peaches and sugar to a saucepan. Bring the mixture to a gentle boil over medium heat. Using a potato masher or fork, mash the peaches to break apart. Continue to cook at a gentle bubble for 20-25 minutes, or until the mixture reduces by half. Stir in the bourbon and cook for 30 seconds. Allow the mixture to come to room temperature before transferring to an airtight container. Place in the refrigerator to chill completely before adding it to the ice cream. The compote will stay fresh for up to 1 month in the fridge.

To make the ice cream, add heavy cream, vanilla bean paste, and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Beat on high until soft peaks form. Add the cream cheese and sweetened condensed milk to the bowl; beat on medium speed until combined. A few flecks of cream cheese will remain in the mixture. That's okay.

Transfer a 1/3 of the ice cream mixture to a loaf pan. Add a few dollops of peach compote (about a 1/3 of the mixture) to the top of the ice cream. Using a knife, swirl to combine. Crumble over 4 speculoos cookies. Repeat the process 2 more times. Cover with plastic wrap and place in the freezer for at least 4 hours. The ice cream will stay fresh, covered, for 2 weeks.