Ice Cream Terrine with Sauteed Peaches

For Terrine: Line a small loaf pan with plastic wrap. Scoop 2 cups vanilla ice cream into the bottom and smooth to form a layer. Refrigerate 30 minutes. Repeat with the peach ice cream followed by the remaining vanilla ice cream, freezing 30 minutes between layers. Once complete, freeze for a minimum of 4 hours to overnight. For Peaches: Melt butter in a skillet or saute pan over medium high heat. Add sugar, peaches, a pinch of cardamom and salt. Saute 3 to 5 minutes until soft and coated. To serve, remove terrine from freezer, submerge in warm water to release it, turn out on a serving platter and top with the peach mixture. Slice and serve.