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–+ servings

Burned Peach Ice Cream

Photo by Lynne Calamia
ACTIVE TIME: 45 minutes
TOTAL TIME: 9 hours 20 minutes
Yield: 2 quart

Software

  • 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, or 1 Tablespoon vanilla bean paste
  • Pinch kosher salt
  • 4 medium peaches, halved, seeded, and grilled or broiled until brown

Specialized Hardware

  • Candy/fry thermometer
  • Ice cream maker

Procedure

  • 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, if using, 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. Meanwhile, chop the browned peaches roughly. Once the mixture has reached a soft-serve consistency, add the peaches and continue to let it churn until just incorporated. Spoon the mixture into one or two lidded containers and harden in the freezer at least 2 hours before serving.