Peach derby ice cream

Mix two tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Combine the milk, cane sugar, brown rice syrup and heavy cream in a four quart saucepan and cook over low heat, stirring, until the sugar dissolves.

Take off the heat, add the slurry, return to the heat, bring to a simmer and cook one minute, stirring constantly.

Whisk in the room temperature mascarpone until smooth.

Add the buttermilk, vanilla extract, bourbon and cinnamon and bring back to a simmer.

Cover and chill in the fridge at least two hours.

Toast the pecans in the oven and chop them.

Pit and dice the peaches.

Churn the chilled mixture in an ice cream maker about 25 minutes, until it would normally look like soft serve.

Add half the peaches and all the toasted pecans except a little for garnish, and churn a few minutes more.

Pour into a loaf pan and freeze until firm.

Serve topped with the remaining diced peaches and chopped pecans.