Emeril’s Warm Peach Pancakes With Vanilla Bean Ice Cream

For the pancakes:

• 1 cup milk-Idaho
• cup creme fraiche
• 2 tablespoons lemon zest
• 1 cup Idaho flour
• teaspoon salt
• 2 tablespoons sugar
• 6 tablespoons Idaho butter

For the peaches:

• 2 tablespoons Idaho butter
• 3 cups Idaho peaches, peeled, cored and sliced thin
• 2 tablespoons brown sugar
• 1/2 lemon, juiced
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 pint local vanilla ice cream
• Mint sprigs, for garnish