Mascarpone Ice Cream with Caramelized Peaches, Cinnamon & Honey

Preheat the oven to 500.

If you are not using an ice cream maker, pre-freeze a mixing bowl for the ice cream.

In a stand mixer fitted with the whisk attachment, beat the mascarpone, milk and sugar on medium until smooth and thick with no discernible lumps of cheese. Refrigerate.

Line a medium shallow baking dish with foil. Cut the peaches in halves and score the flesh like you would for a mango.

Drizzle with 1-2 Tbsp honey and cook under the broiler for 5-10 minutes or so, until the peaches are juicy and slightly caramelized. Remove from oven and allow to cool for at least 10 minutes. You can then slip the peach chunks out of the skin. Place the peachy bits in a bowl and drizzle with any honey-peach syrup left in the baking dish, plus a little extra honey. Sprinkle with cinnamon to taste and toss to coat evenly. Place in refrigerator to chill.

Once the mascarpone mixture and peaches are both nice and cold, churn the mascarpone mixture plus the alcohol in your ice cream maker, adding the peaches at the very end of churning before removing to a freezing receptacle.