Preheat oven to 400 degrees F

Peel, pit, and cut peaches in half.

Butter or add parchment to a baking dish, set peaches in and smear with Ben’s Maple Cream. Roast in oven for 20-30 minutes until browned and soft.

While peaches are roasting, combine the milk, salt, and half the sugar in a saucepan. Over medium heat bring to a simmer while stirring, do not boil. Remove from heat.

Whisk together the egg yolks and a remaining sugar. Slowly add (while whisking) half of the hot milk mixture. Doing this too quickly will cook the eggs.

Pour this mixture back into the saucepan with remaining hot milk/sugar, stirring. Simmer over medium heat about 3-5 minutes until thickened, continue stirring (a rubber spatula or wooden spoon works best). DO NOT BOIL.

Remove from heat and let cool. Pour into a chilled bowl and refrigerate.

Remove peaches from the oven and mash with a fork. Let cool. Setting in a bowl over ice will speed this up.

Once your ingredients are cold and you are ready to churn the ice cream, add the whipping cream and vanilla to the custard.

Pour the mixture int your ice cream maker and churn for 5-10 minutes add the peaches. Churn until the ice cream is thick.

Enjoy!