Preheat your oven to 325 degrees. Remove the pits of each peach and cut them into quarters. You do not need to remove the skin.

Place the peaches on a sheet pan lined with parchment paper.

Drizzle with the honey. Roast for 30 minutes. Then flip the peaches over. Roast for another 20 minutes. Then turn up the heat to 375 for roast for 10 minutes.

Remove and place in the fridge until ready to use.

Beat the egg yolks with the sugar until light and fluffy.

Heat up ½ cup of the cream and 1 cup buttermilk in a large saucepan. Just before the milk mixtures come to a boil, remove from the heat.

Slowly add the milk mixture to the egg mixture, stirring often.

Pour everything back into the saucepan. Over medium heat, cook until the temperature reaches 180 degrees and it's thick enough to coat the back of a spoon.

Pour through a strainer and add the rest of the heavy cream (1 cup). Place into the fridge for at least 1 hour, better 2 hours before churning.

Follow your ice cream makers instructions. While the ice cream is churning, chop the roasted peaches into bite sized pieces. Add them half way through a little bit at a time.