200 ml milk

200 ml heavy cream

100 ml marsala wine

1/3 cup mascarpone

100 g cane sugar

1 tsp vanilla extract

4 egg yolks



Some honey



Place milk and cream in a pot over medium heat, heat and stir occasionally until it boils;

In the meantime, in a mixing bowl, combine egg yolks with sugar and whisk until lighter in color and fluffy;

Combine the marsala and vanilla extract and set aside;

When the milk and cream come to a boil, slowly add the liquid to the egg and sugar mixture with a spatula. Be sure to go very slow so you do not cook the eggs;

Place the bowl over a bain marie (simmering water in a pot) and continue to stir with a spatula and add the marscapone until a thermometer hits 160 F;

When it hits 160 F, add the marsala in slowly and remove from the heat;

Chill the mixture covered in plastic wrap in the fridge for 3 hours;

After three hours, churn in your ice cream maker according to you maker's instructions (25 minutes or so);

Remove and place in sealed container in freezer until it reaches the consistency you are looking for (may be overnight);

When you are ready to serve, slice your peaches in half and place some honey on the side with no skin;

Grill on your griddle for 5-10 minutes; and

Remove and serve with the ice cream.