Buttermilk Ice Cream with Grilled Peaches

Homemade ice cream and brandied, brown-sugar-glazed, summer-ripe peaches hot off the grill? A match made in heaven!

PREP: 30 minutes GRILL: 5 to 6 minutes

MAKES: 6 servings

BUTTERMILK ICE CREAM

1 ½ cups heavy or whipping cream

4 large egg yolks

teaspoon salt

1 cup packed light brown sugar

1 cup buttermilk

6 ounces cream cheese, softened

2 teaspoons red wine vinegar

GRILLED PEACHES

¼ cup packed light brown sugar

2 tablespoons brandy

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

3 ripe medium peaches, each cut in half
and pitted

1 teaspoon butter

cup slivered almonds

1. Prepare ice cream: In microwave-safe 2-cup liquid measuring cup, heat cream in microwave oven on High 1 minute or until hot but not boiling, stirring once. In 2-quart saucepan, whisk egg yolks, salt, and ½ cup brown sugar until combined. Gradually whisk in hot cream. Cook over medium-low heat until mixture thickens slightly and coats the back of a spoon, 7 to 8 minutes, stirring constantly (do not boil). Remove from heat; whisk in buttermilk.

2. In large bowl, with mixer at medium speed, beat cream cheese and remaining ½ cup brown sugar until smooth, about 1 minute. Whisk hot cream mixture and vinegar into cream-cheese mixture until blended. Cover and refrigerate until cold, at least 4 hours or overnight.

3. Freeze buttermilk mixture in ice cream maker as manufacturer directs. Scoop into covered container and freeze until firm, at least 2 hours or overnight. Makes about 3 cups.

4. Prepare peaches: In large zip-tight plastic bag, combine brown sugar, brandy, lemon juice, and cinnamon. Seal bag and turn to mix. Add peaches; seal bag, pressing out excess air. Let stand 30 minutes at room temperature or up to 2 hours in refrigerator to blend flavors.

5. In small skillet, melt butter over medium heat. Add almonds and cook until toasted, 3 to 5 minutes, stirring frequently. Set aside.

6. Prepare outdoor grill for covered direct grilling over medium heat. Place peach halves, cut sides down, on hot grill rack. Cover grill and cook until cut sides are browned, 5 to 6 minutes, turning over once. If not serving right away, transfer peaches to plate; let stand at room temperature up to 2 hours.

7. To serve, scoop cup ice cream into each of 6 dessert bowls and top each serving with a peach half. Sprinkle with almonds.

EACH SERVING: About 490 calories, 7g protein, 47g carbohydrate, 32g total fat (17g saturated), 196mg cholesterol, 175mg sodium