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1
Stir together the peaches, sugar, lemon juice, and salt in a bowl. Set aside to get juicy.
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2
Whisk the cream, honey, and tapioca in a medium saucepan until no lumps remain. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 1 minute longer; do not fully boil.
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3
Transfer the mixture to a medium metal bowl, then nest the bowl inside a larger bowl of ice and water until cool, taking care not to slosh water into the mixture.
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4
While the mixture cools, process the peaches with all of their juices in a blender or food processor until smooth.
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5
Strain through a standard or fine-mesh strainer into a bowl; discard the solids. Remove the cooled milk from the ice bath and stir in the peaches, creme fraiche, and vanilla until smooth.
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6
Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.
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7
Freeze the mixture in an ice cream maker according to the manufacturers directions. When it is ready, transfer the ice cream to a chilled container. Cover and freeze until firm, at least 4 hours or overnight.
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8
For the cookies
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9
Preheat the oven to 350u00b0F with racks in the upper and lower thirds of the oven.
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10
Line two baking sheets with parchment paper or silicone baking mats. Whisk together the flour, baking soda, baking powder, and salt in a small bowl.
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11
Put the butter and brown sugar in a mixing bowl and use a wooden spoon or a handheld electric mixer to mix until creamy. Add the egg and vanilla and mix
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12
until smooth. Stir in the flour mixture just until everything is well combined, then stir in the oats and raisins, if using.
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13
Spoon or scoop the batter in tablespoons onto the prepared baking sheets, spacing them evenly, to make 24 cookies. Press the cookies with lightly dampened fingers to flatten them slightly-they will spread further as they bake.
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14
Bake until the cookies are light golden around the edges, 8 to 10 minutes, rotating the pans top to bottom and front to back halfway through baking. Let the cookies cool on the pan for 5 minutes, then transfer them directly to a wire rack to cool completely, sliding a spatula under them if they do not release easily.
