Homemade peach ice cream is always great in the summertime, but we wondered if it was possible to make this traditional Southern recipe even better. Why not grill the peaches before adding them into the cream? It’s smoky, savory, and a whole different level of great. Served with slices of grilled peach, this is a must for your next summer cookout.
Special equipment: ice cream maker
3 medium peaches, peeled and halved
¾ cup light brown sugar
Juice of 1 organic lemon (about 1 tablespoon)
1 cup heavy cream
1 teaspoon vanilla extract
⅛ teaspoon sea salt flakes
4 sprigs of fresh mint (to garnish)
Put the freezer bowl of the ice-cream maker in the freezer for at least 6 hours before making this dish. Over a high flame on an outdoor grill, grill the peaches cut side down until well-marked by the grill grates. You want some of the sugars to blacken. Using tongs flip the peaches and grill the other side until well-marked by the grill grates. Remove the peaches from the grill.
In the work bowl of your food processor, add the grilled peaches, brown sugar, lemon juice, heavy cream, vanilla, and salt. Blend until very smooth. Add this mixture to your ice-cream maker and prepare according to the manufacturer’s instructions. (It usually takes about 20 minutes to freeze.)
Eaten immediately out of the ice-cream maker, this ice cream’s texture is similar to soft-serve ice cream. You may also scrape the mixture into a food storage container and harden it in the freezer, which will give you a more scoopable consistency. Just remember to remove the ice cream from the freezer 10 minutes before serving so it’s easier to scoop.
To serve, scoop a generous portion of Grilled Peach Ice Cream into a bowl. Serve alongside warm grilled peaches and a sprig of mint.
Makes 4 servings.