Roast peaches with lemon thyme, vanilla ice cream and toasted almonds

6 peaches

1 bunch of lemon thyme

1 tbsp of honey

1 tbsp of brown sugar

6 egg yolks

3 vanilla pods, split in half with the seeds scraped out

125g of caster sugar

30g of whole almonds, peeled and toasted with a little icing sugar to caramelise

250ml of double cream

250ml of milk