Place the butter in a small sauce pan and simmer until the butter turns golden brown. Remove from heat before browning too much and let the butter cool completely.
In another larger saucepan, heat the half and half over medium high heat.
In a medium bowl, whisk together the yolks, white and brown sugars and salt until smooth.
Temper the mixture by adding 1/2 cup of the warmed half and half to the egg mixture and stir together. Add another 1/2 cup of the half and half to the egg mixture and stir together while tempering the egg. Transfer the entire egg mixture into the remaining half and half in the saucepan and stir over medium heat until a thick mixture has formed. The mixture should be 170 degrees F when it's done. Remove the saucepan from the heat and whisk in the seeds from the vanilla bean as well as the browned butter mixture. Let the mixture sit for about 1 hour to infused all the flavor and then strain through a mesh sieve. Discard anything that didn't make it through the mesh sieve and refrigerate the mixture until chilled.
Once the mixture is cold, put it into your ice cream maker and churn according to the manufacturers directions.
Once fully churned, stir in the streusel and caramelized peaches and freeze for at least 2 hours before serving.