Burnt Peach Ice Cream
Ingredients
- 2 cup half-and-half
- 1 cup whipping cream
- 0.5 cup granulated sugar
- 0.5 cup peach preserves (not jelly)
- 1 each vanilla bean, split and scraped
- 4 each peaches, halved, pitted and grilled
Instructions
- 1
or broiled until brown Combine all ingredients but peaches (include the bean and its pulp) in a large saucepan and place over medium heat.
- 2
Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170° F.
- 3
Remove from heat and strain into a lidded container.
- 4
Cool mixture, then refrigerate mixture overnight to mellow flavors and texture.
- 5
Freeze mixture in ice cream freezer according to unit's instructions.
- 6
The mixture will not freeze hard in the machine.
- 7
Meanwhile, chop peaches roughly.
- 8
Once the volume has increased by half and reached a soft serve consistency, add the peaches and continue turning to incorporate.
- 9
Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
- 10
Yield: About 1 1/2 quarts