Macerated Peaches With Chamomile Ice Milk and Brioche

• 1 cup fresh or dried chamomile blossoms (available in health food stores)
• 1 cup sugar
• 4 cups whole milk
• 1 splash vanilla extract
• 4 ripe cling peaches
• Juice of 1 lemon
• 1/4 cup sugar
• 1 to 2 tablespoons unsalted butter
• 12 slices brioche about 2 1/2 inches round and 1/4- to 1/3-inch thick

1. In a small saucepan, combine chamomile blossoms, sugar and milk.
2. Place over medium-low heat just until steaming, then reduce heat as low as possible and allow to sit for 20 minutes.
3. Strain.
4. Mix in the vanilla.
5. Remove from heat and transfer to a metal mixing bowl.
6. Place bowl in an ice water bath until mixture is chilled.
7. (Mixture may be chilled in refrigerator if time allows.)
8. Place 1/2 cup mixture in a covered container and refrigerate.
9. Freeze remainder in an ice cream maker according to manufacturer's instructions.
10. Transfer to an airtight container in freezer until needed.

chamomile blossoms, sugar, milk, vanilla, peaches, lemon, sugar, unsalted butter

Taken from cooking.nytimes.com/recipes/8095 (may not work)