Peaches have been plentiful this year and very tasty. This peach ice cream recipe was adapted from the July, 2006 issue of Bon Appetit.Makes about 1 1/2 quarts1 cup plus 2 tablespoons sugar3 large egg yolks1 cup heavy whipping cream1 cup whole milk2 1/2 cups mashed pitted very ripe peaches3 tablespoons light corn syrup2 tablespoons peach schnappsWhisk egg yolks and sugar in medium bowl. Bring cream and milk to simmer in large saucepan; gradually whisk into yolk mixture. Return to pan. Stir over medium low heat until custard thickens enough to leave a path on the back of a metal spoon when drawn across by finger, about 6-10 minutes. Do not boil. Pour into large bowl, mix in peaches and corn syrup. Chill uncovered until cold.Process in your favorite ice cream maker. Transfer to container which has been put into freezer to chill several hours. Freeze about 6 hours.Peach SorbetRecipe from www.makeicecream.com4 cups peaches, peeled, pitted and sliced2 1/4 cups sugar2/3 cup orange juice1/3 cup lemon juice (I used lime juice with excellent results)In a blender or food processor, puree peaches. In large saucepan, combine sugar, orange juice and lemon or lime juice. Cook over medium heat while stirring to dissolve sugar. Once sugar is dissolved, remove from heat and stir in pureed peaches. Refrigerate until cold. Freeze in your favorite ice cream maker.To serve, place alternate scoops of peach ice cream and peach sorbet in a bowl and top with blueberries.