Score the bottoms of 3 peaches with and X. Boil a pot of water. Prepare a bowl of ice water. Once boiling add the peaches for 30 seconds, then transfer to the ice water.
Peel off the peach skins, and slice and dice them into small cubes.
Add peaches to large pan or pot along with 1/2 cup brown sugar, 1 tbs corn syrup, 1/2 tsp vanilla, the juice of 1/2 lemon, 1 tsp of cinnamon and 2 tbs of Peach Schnapps.
Cook on medium low until the liquid cooks down and becomes a syrup, about 20 minutes.
Transfer to a bowl and let come to room temperature before storing in the refrigerator.
Make the pretzel streusel. In a food processor combine 50 grams of unsalted pretzels, 2 tbs flour, 1/4 cup brown sugar and 1/4 tsp salt. Process until fully combined and then add 2 tbs melted butter. The mixture shoudl come together almost like a dough.
Transfer mixture to a parchment or silicone lined pan and bake at 350 for 10-15 minutes, mixing up halfway through to prevent burning.
Let cool and store in refrigerator.
Make an ice cream base of your choice. Transfer to a large heat proof bowl and add 200 grams of unsalted pretzels. Mix and let soak for 10-20 minutes to release all of the pretzel flavor.
Strain the pretzels out of the base, squeezing as much liquid out as possible. Add 1/2 tsp of salt, 1/2 tsp vanilla extract and 150 grams of peach compote. Blend with an immersion blender until smooth.
Refrigerate until fully cold, 2 hours minimum or overnight.
Churn ice cream and transfer to a container, layering with more peach compote and pretzel streusel.