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Course: Sweets
Keyword: Burned Peach Ice Cream, Desserts, Frozen, Fruit, Southern, Summer

Burned Peach Ice Cream

ACTIVE TIME: 45 minutes
TOTAL TIME: 9 hours 20 minutes
Yield: 1 quart
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  • 2 cups half-and-half
  • 1 cup whipping cream
  • 1/2 cup sugar
  • 3 tablespoons peach preserves, not jelly
  • 1 vanilla bean, split and scraped
  • Pinch kosher salt
  • 4 medium peaches, halved, seeded, and grilled or broiled until brown

Specialized Hardware

  • Candy/fry thermometer
  • Ice cream maker
ACTIVE TIME: 45 minutes
TOTAL TIME: 9 hours 20 minutes
Yield: 1 quart


  • Combine the half-and-half and the whipping cream in a 4-quart saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 175ºF.
  • Remove from heat and add the sugar, preserves, vanilla bean and seeds, and kosher salt. Stir until the sugar has dissolved. Cover and steep for 20 minutes.
  • Remove the hull of the vanilla bean, pour mixture into a container, and refrigerate, uncovered, until at least room temperature. Cover and refrigerate at least 6 hours and up to overnight to mellow flavors and texture.
  • Freeze mixture in ice cream maker according to manufacturer's instructions. Once the mixture has reached a soft-serve consistency, 25 to 35 minutes, spoon the mixture back into a lidded container and harden in the freezer at least 2 hours before serving.
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