Burnt Peach Ice Cream

The slightly burnt taste lifts this from the ordinary - if you can call the summer taste of fresh peaches ordinary!

• 2 cups half and half
• 1 cup whipping cream
• 1/2 cup sugar
• 1/2 cup peach preserves (not jelly)
• 1 vanilla bean, split and scraped
• Pinch kosher salt
• 4 medium peaches, halved, pitted and grilled or broiled until brown

METHOD

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 quart

This recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

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