BURNT PEACH ICE CREAM

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 cups half−and−half
  • 1 cup whipping cream
  • 1/2 cup granulated sugar
  • 1/2 cup peach preserves (not jelly)
  • 1 vanilla bean, split and scraped
  • Pinch kosher salt
  • 4 medium peaches, halved, pitted and grilled or broiled until brown

Directions

  • Combine all ingredients but peaches (include the bean and its pulp) in a large saucepan and place over
  • medium heat. Attach a frying or candy thermometer to inside of pan. (see note below)
  • Stirring occasionally, bring the mixture to 170° F. Remove from heat and strain into a lidded container.
  • Cool mixture, then refrigerate mixture overnight to mellow flavors and texture.
  • Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard
  • in the machine.
  • Meanwhile, chop peaches roughly.
  • Once the volume has increased by half and reached a soft serve consistency, add the peaches and
  • continue turning to incorporate. Spoon the mixture back into a lidded container and harden in the
  • freezer at least 1 hour before serving.
  • Yield: About 1 1/2 quarts

Notes

This is from my ice cream delights book

Categories: Dessert  Ice Cream 

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