Summerlicious Grilled Peach Basil Ice Cream

With summer almost here, I found it appropriate to make a delicious, fun ice cream including the use of the BBQ. Peach ice cream is always good and refreshing, but I thought it would be fun to add some fresh basil to make it a little different. It was very refreshing.
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Summerlicious Grilled Peach Basil Ice Cream
Ingredients (1 quart)
For the peaches
4-5 peaches (firm to ripe)
1 tablespoon vodka or kirsch (optional, but recommended)
1 tablespoon granulated sugar
For the ice cream
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
pinch of sea salt
fresh basil leaves
5 egg yolks
1 teaspoon pure vanilla extract

Instructions:
For the peaches:
1.Heat a pot of water until boiling. Score each peach with an "x" and blanch in boiling water for 30 seconds, then plunge into a bowl of ice water. Once peaches have cooled, rub off the skins. Cut in half, and remove pits.
2.Heat grill to medium and grill peaches for a couple minutes per side. Chop or puree depending on the consistency of ice cream you desire (or do a combo of both). Place peaches and any accumulated juices in a container and stir in vodka or kirsch and 1 tablespoon sugar. Place in refrigerator.

For the ice cream:
1.Combine 1 cup of the cream, milk, sugar, salt and basil in a small sauce pan. Heat until very warm, but not boiling. Remove from heat, cover and allow to sit for 15-20 minutes. Discard basil. Return pan to stove and heat again.
2.While basil is steeping, prepare an ice bath. Fill a large bowl with water and ice. Place a smaller bowl inside and pour in other cup of cream.
3.To make the custard, whisk egg yolks in a separate bowl and add about a 1/2 cup of the warm cream mixture into the eggs while continually whisking. This will help "temper" them so they don't scramble. Return egg mixture to the pan and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon.
4.Strain custard into chilled bowl with the cream and add vanilla extract. Stir until mixture has cooled down considerably. Refrigerate for at least four hours or overnight.
5.Freeze in an ice cream maker according to manufacturer's directions. Towards the end of the process (when ice cream is 2-5 mintues from being finished), add in the peaches and continue freezing. Enjoy immediately if you prefer a "soft serve" consistency, or freeze for an additional couple hours for more traditional ice cream consistency. Garnish with additional basil and peaches and serve.