1 3/4 cups lowfat milk
1/4 cup heavy cream
5 large egg yolks
1/3 cup light-colored honey
For the peaches:
2 large peaches, ripe but firm
2 teaspoons brown sugar
In a medium saucepan over medium heat, bring milk and half-and-half just to a boil. Whisk together yolks and honey in a bowl. Slowly pour milk over eggs, whisking constantly. Return custard to the saucepan and cook over low heat until custard thickens enough to coat the back of a spoon (about 175 degrees). Pour custard into a bowl and chill until cold. Freeze custard in an ice cream maker according to the manufacturer’s directions.
Bring a medium saucepan with water to a boil. Make a shallow X in the bottom of each peach using a pairing knife. Drop peaches into the water one at a time. Remove peaches with a slotted spoon after 15 to 20 seconds and put into an ice bath to stop the cooking. Peel peaches and cut in half.
Prepare grill for medium-high heat and brush any particles from the grill using a stiff wire brush. Grill peaches pit side down until warm, about 3 to 4 minutes. Using a heat-proof spatula, carefully turn peaches over. Place 1/2 teaspoon of brown sugar in center of each peach and squeeze fresh lime juice over top. Close the grill and cook until brown sugar melts.
Remove peaches from the grill and top with a scoop of honey custard.