Roasted peaches with thyme and honey ice cream IngredientsScraped-out seeds of 1 vanilla pod15ml (1 tbsp) fresh thyme leaves500ml (2 cups) milk500ml (2 cups) fresh cream6 large egg yolks45ml (3 tbsp) runny honey100g (cup) caster sugar, plus extra for dusting6 peaches or pears, halved45ml (3 tbsp) butter, softenedMethodPlace vanilla seeds in a saucepan with the thyme, milk and cream and heat until just about to boil - don't let it boil as this will burn the milk. Beat egg yolks, honey and sugar in a bowl until the mixture is pale and forms ribbons when raised. Slowly pour the hot milk mixture into the egg mixture, whisking continuously until smooth and combined. Pour back into the pot and heat for a few minutes, then transfer to a bowl and cover with plastic wrap to prevent a skin forming. Allow to cool completely, then churn in an ice-cream maker or pour into a tray and freeze for about eight hours, stirring every hour to break up the ice crystals.Preheat the oven grill. Place peach or pear halves on a baking tray, top with a knob of butter and a sprinkle of caster sugar and grill for 10-12 minutes until the butter and sugar have caramelised and the peaches are oozing delicious juice. Serve (in small jars if you're outdoors) topped with the thyme and honey ice cream, garnished with edible flowers. Serves six..