Recipe for cooking chocolate-peppermint ripple ice cream

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Burnt Peach Ice Cream

Posted by Elaine at recipegoldmine.com 2004/6/19 06:29

The slightly burnt taste lifts this from the ordinary - if you can call the summer taste of fresh peaches ordinary!

2 c. half-and-half
1 c. whipping cream
1/2 c. sugar
1/2 c. peach preserves (not jelly)
1 vanilla bean, split and scraped
Pin. kosher salt
4 med. peaches, halved, pitted and grilled
    or broiled until brown

Combine all ingredients but peaches (include the bean and its pulp) in a lrg. saucepan and place over med. heat. Attach a frying or candy thermometer to inside of pan. (see note below)

Stirring occasionally, bring the mixture to 170° 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 half 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.

Yield: About 1 1/2 qt.

Contributor: Junior Trimmer inmamaskitchen