Burned Peach Ice Cream
- Yield: About a quart and a half
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 148
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 20
- Protein
- 1
- Cholesterol
- 22
- Sodium
- 21
- Total: 13 hr 25 min
- Prep: 8 hr 25 min
- Cook: 5 hr
Ingredients
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
Directions
- 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
Cook’s Note
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.