Peach derby ice cream

Mix the milk with the cornstarch in a small bowl to a smooth slurry.

Combine the heavy cream, brown rice syrup and cane sugar in a large saucepan or pot of at least four quarts.

Bring the mixture to a very gentle simmer over low heat until the sugar has dissolved.

Gradually whisk in the mascarpone.

Stir in the buttermilk, vanilla, cinnamon and the bourbon.

Chop and toast the pecans. Pit and cut the peaches.

Transfer the base to the mixer and churn until it thickens.

Spoon the churned mixture into a container and freeze overnight.