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Burnt Peach Ice Cream
2
1
1
1
1
cups half−and−half
cup whipping cream
/2 cup granulated sugar
/2 cup peach preserves (not jelly)
vanilla bean, split and scraped
Pinch kosher salt
4
medium peaches, halved, pitted and grilled
or broiled until brown
Combine all ingredients but peaches (include the bean and its pulp) in a large saucepan 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° 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 quarts
Burnt Peach Ice Cream
28
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