Burned Peach Ice Cream

Total Time:
13 hr 25 min
8 hr 25 min
5 hr

About a quart and a half

  • 2 cups half-n-half
  • 1 cup whipping cream
  • 1/2 cup sugar
  • 1/2 cup peach preserves (not jelly)
  • 1 vanilla bean, split and scraped
  • Pinch kosher salt
  • 4 medium peaches, halved, seeded and grilled or broiled until brown
  • Combine all ingredients (including the bean and its pulp) in a large sauce pan 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 degrees 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 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.

  • NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble his the surface, remove it from the heat.

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