Peaches with Curry and Vanilla Ice Cream
- For the peaches
- 6 Peaches
- 2 tablespoons honey
- 2 tablespoons butter
- 6 centiliters Peach liqueur
- Curry powder
For the vanilla ice cream: slit vanilla bean lengthwise and scrape out vanilla seeds. Combine milk with cream, vanilla bean and seeds and bring to a boil, remove from heat. Beat egg yolks until white and creamy, add sugar and whisk together.
Slowly add hot milk into egg yolk cream and stir together. Return mixture to a pot, remove vanilla pod and simmer on low heat, stirring, until cream begins to thicken, do not boil. Cool cream in ice water bath, stirring. Pour cold cream into ice cream machine and finish making ice cream (if there is no ice cream machine, pour cream into a shallow metal tray and freeze for 3 hours, stirring occasionally).
Blanch peaches in hot water, rinse with cold water and peel. Halve and pit.
Combine butter and honey in a pan and heat. Add peaches and saute briefly. Deglaze pan with peach liqueur. Arrange peaches on plates. Boil down sauce a little bit and drizzle over peaches. Sprinkle peaches with curry powder and add one ball of vanilla ice cream into each plate. Sprinkle with pistachios and garnish with mint. Serve.