Hot Peach Brioche with Peach Leaf Ice Cream

• 4 slices of brioche
• 50 g (2 oz) unsalted butter<

To make the ice cream, put the yolks and sugar in a bowl and whisk until pale. Boil the milk with the peach leaves, remove and infuse for 10 minutes. Pour on to the egg mixture whisking well. Place in a double saucepan and cook gently without boiling until it coats the back of a spoon. Strain and cool then add the double cream. Freeze, preferably in an ice cream machine. Or, freeze in a contain