Peach Ice Cream

Bring a large saucepan of water to a boil, add the peaches, and simmer for 30 seconds, until the skins loosen. Use a slotted spoon to transfer the peaches to a bowl of cool water. Peel the peaches, discard the pits and place the fruit in a food processor fitted with a steel blade (or blender). Add ¹⁄₂ cup of sugar, the Sauternes, Grand Marnier, lemon juice and vanilla. Puree and set aside.

In a medium saucepan, whisk together the remaining 1 cup of sugar, egg yolks, half-and-half, heavy cream and ¹⁄₄ kosher salt. Cook over medium-low heat for 5 to 10 minutes, stirring constantly with a wooden spoon, until the mixture begins to thicken (it will register 180 degrees on a thermometer) and thickly coat the back of the spoon. Immediately pour through a sieve into a bowl.

Stir the peach puree into the custard base, transfer it to a sealed container until very cold. Freeze in batches in an ice cream machine according to the machine directions. Serve immediately or freeze in containers and soften before serving.