Peaches and Rosemary Ice Cream

Score the peaches with a sharp knife and plunge them into boiling water, and then into ice water to remove skins easily. Cut into halves, remove the pits, then sprinkle each half with powdered sugar and gently fry in a grill pan until the sugar caramelizes.

Rosemary ice:

For the rosemary ice cream, slit the vanilla pod lengthwise, and remove the seeds. Boil the milk, cream, sugar, vanilla and rosemary sprigs together and let rest, ideally overnight. 

Bring the cream mixture back to a boil, and remove the rosemary. Separate four eggs. Whisk the yolks with four more whole eggs in a bowl until light and fluffy. Pour the hot cream into the egg mixture slowly, while stirring. Pour the cream-egg mixture back into the pan and cook on minimal heat. To test, dip a spoon into the mixture and lightly blow on the back. If the liquid forms a rose, it is the right consistency. Allow to cool, strain through a fine sieve and freeze in an ice cream maker (alternatively, pour into a shallow bowl and freeze for 4 hours, stirring vigorously every hour).

Himbeerkrokant:

For the brittle, grind the raspberry candy into a fine powder in a food processor. Sprinkle the dust through a sieve onto a lined baking sheet, and melt under a broiler for about 15 seconds. Allow to cool, then break the brittle into coarse pieces.