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1
In a large saute pan, over medium heat, melt the butter.
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2
Stir in 3/4 cup of the sugar until it dissolves.
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3
Add the peaches and saute for 3 to 4 minutes, or until the peaches soften.
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4
Remove from the heat and cool completely.
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5
In a food processor, fitted with a metal blade, puree the peach mixture until smooth.
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6
In a medium saucepan, over medium heat, combine the peach mixture and heavy cream.
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7
Bring the mixture up to a gentle boil.
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8
Add 1 cup of the hot cream mixture to the beaten yolks and whisk well.
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9
Add the yolk mixture back to the cream mixture and whisk well.
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10
Continue to cook for 4 to 6 minutes, or until the mixture can coat the back of a spoon.
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11
Remove from the heat, and pour into a glass bowl.
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12
Press a piece of plastic wrap to the cream mixture (this will prevent a film from forming) and cool completely.
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13
Pour the cream mixture into a frozen ice-cream cylinder and process according to manufacturers directions.
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14
In a medium sized bowl, combine the cherries, remaining 1/2 cup sugar, and rum (to taste).
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15
Mix well and allow to sit for 10 minutes.
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16
To serve, place a couple scoops of ice cream in each serving bowl.
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17
Spoon the cherries over the ice cream and serve with the butter cookies.
