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1
Slice peaches 1/4 inch thick, then toss with 1/4 cup sugar and lemon juice in a bowl.
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2
Let stand 30 minutes.
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3
While peaches are standing, bring cream just to a boil in a heavy saucepan.
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4
Whisk together yolks, remaining 1/2 cup sugar, and salt in a bowl, then add cream in a slow stream, whisking.
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5
Pour into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until it coats back of spoon and registers 170F on an instant-read thermometer (do not let boil).
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6
Pour through a very fine sieve into a clean bowl and cool, stirring occasionally.
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7
Puree peaches in batches in a blender until very smooth and force through very fine sieve into custard, pressing hard on and discarding solids.
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8
Whisk in extracts and chill, covered, until cold, 2 to 3 hours.
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9
(Do not chill longer than 3 hours or custard will discolor.)
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10
Lightly butter a small baking sheet or a sheet of foil.
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11
Bring sugar and water to a boil in a small heavy saucepan, stirring until sugar is dissolved.
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12
Boil syrup without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns a golden caramel.
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13
Remove from heat and stir in almonds.
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14
Pour praline onto baking sheet and cool completely.
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15
Break praline into pieces and pulse in a food processor until finely ground with some small pieces remaining.
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16
Freeze peach custard in ice cream maker, then transfer to a bowl and keep in freezer while assembling bombes.
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17
Beat cream in a bowl with an electric mixer until it just holds stiff peaks, then fold in vanilla and crushed praline.
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18
Spoon about 1/2 cup ice cream into 1 paper cup and spread it evenly over bottom and about two-thirds of the way up side of cup, forming a well.
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19
Spoon a rounded 1/4 cup praline filling into well and top with another 1/4 cup ice cream, spreading evenly to cover filling.
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20
Cover cup tightly with foil and put in freezer.
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21
Make 5 more bombes in same manner.
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22
Freeze bombes at least 8 hours and up to 2 days.
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23
Chop peaches, then bring to a boil with sugar in a 3- to 4-quart saucepan over moderate heat, covered, stirring occasionally until sugar is dissolved.
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24
Reduce heat and simmer, covered, until peaches are very soft and have given off liquid, about 15 minutes.
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25
Pour peaches and syrup through a fine sieve into a bowl, pressing on and discarding solids.
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26
Stir in lemon juice and cool syrup.
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27
Chill, covered, until cold.
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28
To serve, carefully tear off each paper cup.
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29
Invert bombes onto plates and halve each with a sharp knife.
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30
Let stand about 5 minutes to soften slightly, then drizzle about 2 tablespoons peach syrup around each serving.
