Add cream, milk and a splash of vanilla to a saucepan on medium heat. Bring the liquid to a gentle simmer.
While the cream is warming up, whisk egg yolks and sugar together in a bowl. Make sure they’re well combined.
When the cream is just starting to simmer, slowly temper it into the yolks while whisking.
Pour the mixture back into the saucepan and turn the heat down to medium low. Stir in a figure 8 motion with a wood spoon for several minutes until the mixture coats the back of the spoon. Remove from the heat. Continue to stir over an ice bath until cool.
Move the mixture to the refrigerator.
Next, you need to remove the skin from the peaches. You can either do this by blanching them or peeling them carefully with a paring knife (I prefer peeling them).
After the skin is removed, halve and core the peaches. Remove any tough inner flesh from around the core with a spoon and then puree the peaches in a food processor until smooth.
Combine the peach puree with the ice cream base and then make the ice cream according to the manufacturers instructions. Sweat the chopped onion on low heat with olive oil and salt.
Toss in 2 whole cloves of garlic.
After the onion is translucent, add the can of tomatoes.
Add some chicken stock, maybe 2 cups worth.
Add a small cluster of basil, attached to the stem so it will be easy to remove.
Add some salt, pepper and cayenne to taste (cayenne adds a nice spice for sore throats).
Let everything simmer for 45 minutes.
Add some more stock if needed to thin the soup a bit. Maybe 1/2 cup.
Pick out the basil, then puree the soup well (I used an immersion blender).
My soup was too thick at this point, so I added some soy milk and a splash of heavy cream. You can use whatever you have- milk, soy milk, cream, chicken stock… Thin the soup to the desired consistency.
Add more salt and pepper if needed.
Garnish with some chopped basil .
