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Roasted Peach Ice Cream




Source of Recipe


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List of Ingredients








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 (recipe follows)
...
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

Roasted Peaches:
To roast the peaches, preheat your oven to 400 degrees F. Pit and halve the peaches, and toss them in some white or brown sugar. Then, place them on a baking sheet, cut side down. Roast them for about thirty to forty minutes, until they are really soft and the skins are brown. After they've cooled, remove the skins and chop them roughly. Reserve in a container until you're ready to use them. Make sure you scrape out every bit of the syrupy juice from the baking sheet too.

Recipe