(makes about 1 quart)3 large ripe peaches, halved, peeled and pitted
1 cup sweet white wine
1/4 cup plus 4 tablespoons honey
1/2 cup milk
1/2 cup heavy cream
2 large egg yolks
1/4 cup sugar
6 ounces Ile de France Le Brie, rind off
1 teaspoon vanilla extract
•    Preheat oven to 375 degrees F.
•    Set four peach halves in a small baking pan.
•    Pour the wine and honey over the peaches.
•    Roast peaches for 30 minutes, then flip, ladeling some of the cooking liquid over them.
•    Roast for 30 more minutes.
•    Allow peaches to cool slightly, then roughly chop them before transfering the peaches into a blender or food processor.
•    Puree with remaining honey.
•    Set the peach puree aside while you make the custard.
•    In a medium saucepan, bring the milk and cream to a boil.
•    In a medium bowl, whisk the egg yolks and sugar together until very well blended and just slightly thickened.
•    While still whisking, add about one third of the hot milk (to temper the eggs).
•    Continuing to whisk, slowly pour in the remaining liquid.
•    Pour the custard back into the pan and cook over medium heat, stirring constantly until the custard thickens slightly (it will coat the back of a spoon).
•    Immediately remove the pan from the heat and pour the custard into a heatproof bowl.
•    Stir in the cubed brie.
•    Add the vanilla and peach puree, mixing well.
•    Cover and refrigerate mixture until chilled.
•    Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions.
•    Dice the remaining two peaches and add them to the ice cream during the last few minutes of churning.
•    Transfer ice cream to a container; cover and freeze until firm before serving.256.2 Points

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