Grilled Peach and Cinnamon Crumble Ice Cream
There are probably one-hundred reasons why I love summer. We all have our own list, but many of those favorite things can be found shared amongst most–if not all–of us. Probably in the top ten for many of us–especially down here in the south–is finding a way to incorporate grilling into all of our meals. It’s the time spent outdoors, in the beautiful summer weather, with those great friends and neighbors talking about nothing or everything around cold drinks and delicious food that manages to epitomize the summer experience. Grilling is summer; it’s time spent with with the best people in the world; it’s typically the indicator of a good story.
So it’s no surprise then that I am doing my best to cook a lot outside on my grill (whether it be my gas grill, my charcoal grill, or my smoker). The meal I prepared tonight is no exception. In fact even the dessert manages to spend sometime on the grill. Many of you have probably already guessed, grilled peaches, but you’re only half right. Tonight to end a delicious summery meal of grilled rosemary and citrus chicken with cast iron skillet corn bread and corn chowder, I made a grilled peach and cinnamon ice cream. Yep. Grilled peaches, in ice cream. Oh, and by the way, this ice cream will become your summer favorite. I can assure you of that.
So, if you don’t have an ice cream maker then stop what you are doing–actually don’t stop, finish reading this, then stop–and go buy an ice cream maker to try this recipe. Even if you return the ice cream maker after making this one ice cream flavor, it will be well worth your time. If you have an ice cream maker, then I’m sure you’re already digging through the cabinet for your own.
Now obviously there is some grilling that needs to be done for this recipe, and that isn’t a step you see often with making ice cream, especially since everything needs to be chilled. The peaches can still be grilled just before you prepare the mixture to chill. And it really doesn’t add much time at all. It is so worth it! You might be thinking, “ok you lost me at getting my grill set up in the morning,” but you shouldn’t be! This is delicious. You must try it!
Without further talk, I introduce to you this summer’s best ice cream recipe.
1/4 cup brown sugar
1 tablespoon cinnamon
1/4 cup honey
6 egg yolks
9 oz sugar
2 cups half and half
1 1/2 cup heavy cream
2 teaspoons vanilla
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup flour
1 tablespoon cinnamon
4 tablespoons melted butter
After running the mixture through the ice cream maker, place the ice cream straight into the freezer. Place the containter at the lowest possible point in your freezer and set your temperature to as low as you are willing. Let it finish freezing for a least several hours. I keep my freezer at -8F.
First, you will need to grill and prepare the peaches. After grilling, half will be pureed for the base of the ice cream, and the other half will be cut up and introduced towards the end of freezing.
1. Heat grill on high heat.
2. Cut each peach in half and remove the pit.
3. Pour the honey on one plate. Mix the sugar and cinnamon on another plate. Dip each peach (cut side down) first in the honey, and then in the sugar mix.
6. Once cool enough to work with take half and place in a food processor or blender. Chop the other half (six halves of peaches) and place in the refrigerator.
7. Process the alotted peaches in the blender, skin and all until smooth but not runny or overly liquidy.
Now you will need to prepare the base of the ice cream.
1. Whip the egg yolks until pale yellow. Slowly add the sugar. Once the sugar is completely added, pour in the grilled peach puree.
2. In a large pot over medium heat, bring the cream and half and half to the point just before a simmer (the liquid will begin to steam at this point).
3. While mixing, slowly add the milk mixture to the egg yolk mixture. Start with a few drops and slowly increase to a small stream. Slowly add half the liquid.
4. Add the now tempered yolk mixture into the pot with the rest of the milk and cream. Heat over medium heat for just three to five minutes. Be carful not to bring the liquid to a boil! This will scramble the egg yolks, and that doesn’t make for good ice cream.
5. Remove the mixture from the heat and mix in the vanilla. Refrigerate at least four hours until it is very chilled. This also gives the flavors time to settle and meld.
An hour before you begin freezing the ice cream make the cinnamun crumble chunks. After baking toss them into the freezer until just before mixing into the ice cream.
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Mix the brown sugar, sugar, flour, cinnamon, and butter in a bowl. Mix until it just comes together.
3. Make small clumps in your hand and spread the mixture the baking sheet.
4. Bake for fifteen to twenty minutes, or until just brown.
5. Take out of the oven and place in the freezer.
Now to prepare the ice cream for freezing in the ice cream maker. When beginning to freeze the ice cream you’ll want to follow your ice cream maker’s instructions. Add the chopped peach bits and cinnamon crumbles (if you are adding them) in the last two minutes. I use the ice cream maker on a KitchenAid stand mixer. It took 20 minutes to come to a good consistency; I added the fruit and crumble at 18 minutes.
Remember, when making homemade ice cream, you can expect it to last about a week–that is if you don’t eat it all before then. Also, let it sit out a few minutes to let the ice cream soften slightly. This will make it easier to scoop, and that much more tasty!