Stir together ice cream ingredients and refrigerate overnight or place in freezer for about 20 minutes.

Use mix to make ice cream in your ice cream maker.  Follow manufacturer’s directions.

Scoop soft ice cream into a container, cover and freeze for 3 hours or overnight.

Preheat oven to 450 degrees.  Unroll piecrusts on a flat surface lightly dusted with flour.

Cut three 5-inch circles out of each pie crust.  I used a small bowl with a 5-inch diameter as my tracer.  (Press together the pie crust scraps and reserve in refrigerator for another use.)

Turn a muffin tin/cupcake pan upside down on your work surface.  Drape the circles over the inverted cups of the muffin tin.

Pleat and press the dough around the cup.  Bake for about 10 minutes or until golden brown.  Place pan on cooling rack until cups are cool. 

* I left my peaches unpeeled as I like the color the skin adds to the peaches.  You can peel them if you prefer.  Also, depending upon the ripeness of the peaches you may need to cook a little less/more.  You may also need to vary the honey amount if your peaches are super sweet or really under ripe.  Mine were slightly under ripe.

Combine the peaches, honey, cinnamon and lemon juice in a medium sauté pan.

Cook and stir over medium heat for about 10 minutes or until soft.  Stir in vanilla.