Roasted Brown Sugar Peaches and Cream Frozen Custard

Heat oven to 400°

Cut the peaches in half and remove the pits and place cut side up in large roasting pan.

Sprinkle with brown sugar and cinnamon. Roast in oven until golden brown and soft, about 25-30 minutes.

Let cool completely and peel the skins off the peaches.

Place in refrigerator in air tight container to chill several hours or over night Warm milk, sugar, 1 cup of the heavy cream, vanilla bean paste and salt in a medium saucepan over low heat, stirring until the sugar is dissolved, about 10-12 minutes. Then remove from the heat, cover and let steep at room temperature for about 30 minutes.

Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top and set aside.Using a second large bowl, whisk egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly.

Pour the egg and milk mixture back into sauce pan, and cook over low heat, stirring constantly, until custard thickens and coats the spoon, about 2 minutes.

Remove custard from heat and strain through the fine-mesh strainer into the bowl of remaining cream to remove any lumps and stir to combine.

Place bowl of custard base in ice bath to cool to room temperature, about 10 to 15 minutes, stirring occasionally. (I just fill my kitchen sink with a few inches of cold ice water). Once cooled, cover bowl and place in the refrigerator to chill completely, at least 3 hours, but best overnight.When both fruit and custard base are chilled sufficiently, mash the peaches with a fork (no need to puree), add them to the custard base and process the ice cream according to your ice cream maker manufacturer's directions.Enjoy immediately as soft serve or freeze until set.