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1
Mix together the goat cheese, mascarpone and creme fraiche. Add honey and lemon zest, and mix well. Strip thyme leaves and blossoms off stems and fold into the goat cheese mixture. Add the vanilla ice cream and stir gently. Lumps are okay. Pour into a plastic-lined mini loaf pan or mold and freeze for 2 - 3 hours.
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2
Combine blueberries, sugar and zest in a small pot, and bring to boil. Reduce heat to simmer.
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3
Add cornstarch slurry, and stir occasionally until slightly thickened. Set aside.
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4
Go get the semifreddo out of the freezer. Place it on the counter for 10 or 15 minutes, so it's easier to slice.
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5
Mix together the lemon juice, brown sugar and nutmeg. Stir in the melted butter. Place peaches in a bowl and pour lemon juice mixture over. Sprinkle with thyme and toss. Set aside for a few minutes to let flavors meld.
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6
Heat grill or ridged grill pan to medium. Brush grill or grill pan with vegetable oil.
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7
Place peaches cut side down and cook for about 10 minutes. Reserve any remaining lemon juice/sugar mixture. When peaches are slightly soft and have nicely browned grill marks, remove to a dish.
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8
Place 2 peach halves in each shallow serving bowl. If you have any leftover lemon juice mixture, drizzle it over the peaches.
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9
Remove plastic-wrapped semifreddo from pan. Unwrap. Run a knife under hot water. Slice the semifreddo into portions. Reheat your knife and continue slicing. Place slice(s) alongside peaches.
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10
Spoon blueberry sauce over the peaches and the semifreddo. Enjoy!
