Restaurant 222 Peach Cobbler

3 cups bourbon whiskey

2 cups milk

1 quart heavy cream

2 cups white sugar

12 egg yolks

12 egg yolks

2 cups milk

1 quart heavy cream

3 cups honey

6 cinnamon sticks

1 cup chopped almonds

1 cup all-purpose flour

2 cups confectioners sugar

2 ¾ cups dry bread crumbs

½ cup water

2 tablespoons white sugar

1 tablespoon cornstarch

2 tablespoons water

12 fresh peaches - peeled, pitted and chopped

½ teaspoon ground cinnamon

To Make Bourbon Ice Cream: Combine bourbon, 1 pint milk, 1 quart cream, 2 cups sugar and 12 egg yolks in top of double boiler. Cook, stirring, until mixture coats the back of a metal spoon. (If eggs start to curdle, remove from heat and stir vigorously until smooth.) Strain. Pour strained mixture into freezer canister of ice cream maker. Freeze according to manufacturer s directions.

To Make Honey Cinnamon Ice Cream: Combine 12 egg yolks, 1 pint milk, 1 quart cream, honey and cinnamon sticks in the top of a double boiler. Cook, stirring, until mixture coats the back of a metal spoon. (If eggs start to curdle, remove from heat and stir vigorously until smooth.) Strain. Pour strained mixture into freezer canister of ice cream maker. Freeze according to manufacturer s directions.

Preheat oven to 325 degrees F (165 degrees C).

To Make Almond Crumbs: Combine almonds, flour, confectioners sugar and bread crumbs. Place on baking sheet.

Bake in preheated oven 15 minutes, until brown. Cool completely.

To Make Peaches: In a large saucepan over medium-high heat, bring 1/2 cup water and 2 tablespoons sugar to a boil. Dissolve cornstarch in 2 tablespoons water. Stir peaches, cinnamon and cornstarch mixture into simple syrup and bring to a boil again. Remove from heat and cool completely.

To Assemble Dessert: In eight tall serving glasses, layer peaches; crumbs; bourbon ice cream; peaches; crumbs; honey cinnamon ice cream. Serve immediately.