ROASTED PEACH ICE CREAM
Roasted Peach Ice Cream
Yield: 4
Prep time: Cook time: Total time:
Ingredients:
- 3 peaches
- 1 tbsp honey
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 1 tsp vanilla extract
- 6 large egg yolks
Instructions:
- Preheat the oven to 375 degrees. Halve the peaches and remove the pits and place them in a roasting pan, round side down. Drizzle or brush the honey over them and place them in the middle rack of the oven and bake for 35 to 40 minutes. Remove them from the roasting pan and let them cool.
- Meanwhile, combine the cream, milk, and honey in a saucepan.
- Over medium-high heat, heat the milk until tiny bubbles appear around the edges and it's steaming but not boiling. Take the saucepan off the heat.
- In another bowl, whisk the egg yolks and vanilla extract until it is yellow. Slowly add ½ cup of the warm milk mixture to the egg yolks, whisking constantly so the eggs don't curdle. Pour the warmed egg yolk mixture into the saucepan with the milk and return to medium heat, stirring constantly. When the mixture is thick enough to coat the back of the spoon, take it off the heat. Immediately pour it through a fine-mesh sieve into a bowl and set aside.
- Peel the skins off the roasted peaches and put the flesh into bowl and smooth with an immersion blender. Combine the pureed peaches with the cream mixture and refrigerate for a 6 hours or overnight.
- Churn the mixture in an ice cream maker, transfer to a clean container, and refrigerate for another few hours then enjoy in a cone!