Fresh Peach Ice Cream with Rainier Cherries

1. 1

   In a large saute pan, over medium heat, melt the butter.

2. 2

   Stir in 3/4 cup of the sugar until it dissolves.

3. 3

   Add the peaches and saute for 3 to 4 minutes, or until the peaches soften.

4. 4

   Remove from the heat and cool completely.

5. 5

   In a food processor, fitted with a metal blade, puree the peach mixture until smooth.

6. 6

   In a medium saucepan, over medium heat, combine the peach mixture and heavy cream.

7. 7

   Bring the mixture up to a gentle boil.

8. 8

   Add 1 cup of the hot cream mixture to the beaten yolks and whisk well.

9. 9

   Add the yolk mixture back to the cream mixture and whisk well.

10. 10

    Continue to cook for 4 to 6 minutes, or until the mixture can coat the back of a spoon.

11. 11

    Remove from the heat, and pour into a glass bowl.

12. 12

    Press a piece of plastic wrap to the cream mixture (this will prevent a film from forming) and cool completely.

13. 13

    Pour the cream mixture into a frozen ice-cream cylinder and process according to manufacturers directions.

14. 14

    In a medium sized bowl, combine the cherries, remaining 1/2 cup sugar, and rum (to taste).

15. 15

    Mix well and allow to sit for 10 minutes.

16. 16

    To serve, place a couple scoops of ice cream in each serving bowl.

17. 17

    Spoon the cherries over the ice cream and serve with the butter cookies.

* Per serving · 4 servings · Values may vary.