Peach Ice Cream
Blanch the peaches, rinse in cold water, peel, halve, core and dice finely. Mix peaches with the lemon juice.
Beat egg yolks in a metal bowl with milk, honey and peach liqueur over a hot water bath until creamy (do not boil). Remove from the heat and beat until cool. Mix in creme fraiche.
Whip the cream until stiff and fold with the peach cubes into the egg mixture. Process in an ice cream maker or pour into a flat baking dish and freeze until firm, occasionally stirring, about 3 hours.
To serve, scoop into balls and arrange in bowls with peach slices, if desired.