Monday, July 9, 2012

sunday sweets {grilled peach ice cream}

Last week my parents were in town visiting. We were able to get a ton of stuff done for the wedding, but on Sunday we decide to relax, smoke some pork, and drink delicious cocktails. We found some amazing looking Georgia peaches at the farmer's market, and with the heat, I was seriously craving ice cream. I was just going to cut them up and throw them in, but since we had the grill going, we threw them on and grilled peach ice cream was born. 

This was amazing. Seriously. I've been absolutely craving all things peach lately, sangria, candles, peachy pinks, and peach mint juleps, I can't get enough. So this hit the spot. My only complaint is I wish we had made two batches. 

3 cups half and half
1 cup heavy cream
8 egg yolks 
1 1/4 cup sugar 
2 teaspoons vanilla extract 
1/2 cup peach preserves
4 ripe, peeled, grilled peaches {cut the peaches in half and dip one side in sugar}


Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Add the peach preserves. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Pour mixture into a freezer bag, and place in an ice water bath until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. When the ice cream begins to thicken, add about half of the peaches to the mixture. Continue mixing for 25 to 35 minutes.  Once finished, add the rest of the peaches and stir. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

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