BURNED PEACH ICE CREAM
Instructions:
- 2 cups half−n−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, seeded and grilled or broiled until brown
- Combine all ingredients (including the bean and its pulp) in a large sauce pan 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 degrees 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 1/2 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.
- NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble his the surface, remove it from the heat. Do not let it boil.
- Yield: About a quart and a half