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.
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 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.
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