Ice Cream Preparation:

1. Boil milk and cream binding with half of the sugar.
2. In a bowl, beat the yolks with remaining sugar and pour the boiling milk.
3. Put on low heat (double boiler) and cook until “jusqu’a la nappe”.
4. Remove from heat and add the freshly blanched pistachios crushed, and a few drops of bitter almond.
5. Filter through a fine strainer and put the mixture in an ice cream maker.

Sabayon Sauce Preparation:

1. In a saucepan, beat egg yolks with sugar until the mixture whitens.
2. Add the bottle of cremant d’alsace.
3. Place over low heat in a double boiler and whisk until the batter thickens.
4. Remove from heat and whisk until cool.

1. On a large shallow dish, place a peach as well as two large scoops of pistachio ice cream.
2. Drizzle with champagne sabayon and decorate with a little whipped cream.