Dessert | Fruit

Roasted Peach Ice Cream

IMG_1522

I have had this itch to make peach ice cream for over a year now. Today, I decided to to do it and did a search for a recipe. This one on a blog site called Sticky, Gooey, Creamy, Chewy featuring roasted peaches made me stop and run to the kitchen to start roasting.

The bummer is you have to chill overnight so a little pre planning is needed to serve this for a dinner party. The upside is you can make ahead several days and pull out when company stops by.

It is a great ending to a summer or early fall meal. The peach and cream goodness in this ice cream will have your guests licking the bowl.

This summer I discovered roasted or grilled stone fruits. They are a great addition to a barbeque. Served alongside chicken or pork or over ice cream or a pound cake for dessert. You can easily substitute nectarines in this recipe.

Cut peaches in pan

Roast Peaches

Heat oven to 400 degrees.

Cut 4-6 peaches in half and place in a bowl. Spoon white or brown sugar in and stir to coat the peaches. Place the peaches cut side down in a baking pan and roast 35-40 minutes.

roasted peaches

Roasted Peach Ice Cream
Adapted from Alton Brown

2 cups half-and-half
1 cup whipping cream
1/2 cup sugar
1/2 cup peach preserves
1 vanilla bean, split and scraped
Pinch kosher salt
4-6 medium roasted peaches

Combine all ingredients, except the peaches, in a saucepan and place over medium heat. Attach a candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain into a lidded container. If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble on the surface, remove it from the heat.

IMG_0764

Cool the mixture, then refrigerate it overnight.

Freeze mixture in an ice cream machine according to unit’s instructions. Once the volume has increased by 1/2 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.

Makes 1 quart

Similar Posts