How to make
Put the milk on the stove to boil.
Beat the yolks with the sugar. Add hot milk to them in a thin stream to them. Place them back onto the heat. Stir for about 10 minutes, until the mixture starts to thicken.
Add the vanilla and remove it from heat. Leave the cream to cool. Add the whipped cream to it, while stirring carefully.
Put the sugar, butter and water in a saucepan. Leave the mixture to caramelize and add the peeled and chopped peaches. Remove them from heat and leave it to cool. Add them to the cream.
Line the oblong mold with cling film. Pour 1/4 of the cream. Sprinkle generously with grated chocolate. Pour more of the cream, sprinkle with chocolate, etc. and finish off with the cream.
Wrap it well with the foil. Put the mold in the freezer for 6-7 hours. Remove the terrine from the mold and turn it over onto a suitable plate.
Garnish it as you like and serve it.
The ice cream terrine with caramelized peaches and chocolate is ready.
