Dirndl Kitchen

1 Bring the milk and cream to a boil, then allow to cool.
6 In the meantime, wash and dry the peaches. Remove any stems and stones. Then grill until soft on both sides. Allow to cool. Now peel off the skin, which should come off very easily. Blend with a hand held mixer, then strain through a fine mesh sieve.
2 In a stainless steel bowl, large enough to fit over a pot of water without falling in, stir together the sugar and egg yolks. Then whisk in the cooled down milk-cream mixture.
3 Place the bowl over some boiling water (bowl should be submerged to about half in the water) and whisk the mixture until hot, but NOT boiling (the egg will curdle if starting to boil). This is also when you add the rosemary twig and allow it to steep in the mixture. This could take about 10 minutes or so. Keep whisking at least every 15 seconds or so. This is a great time to listen to a good audio book or some good music. Strain out any bits and pieces.
4 Now allow the mixture to cool completely (I cover it and transfer to the fridge) before filling into your ice cream maker. At least my ice cream attachement will totally thaw within a couple of minutes if you were to add the hot mixture.
5 Alternatively to using an ice cream maker, you can also place the hot stainless bowl in your freezer and whisk the mixture every 30 minutes or so (do this about 4 times) until the mass is pretty thick and hard to whisk. Then transfer to an ice cream container like this one I love and serve using your favorite ice cream scoop!