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Ingredients
- 4-6 medium roasted peaches
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 cups half and half
- 1 cup whipping cream
- 1/2 cup granulated sugar
- 1/2 cup peach preserves
- 1 vanilla bean, split and scraped
- Pinch kosher salt
Preparation
Step 1
To roast the peaches: Preheat oven to 400 degrees. Pit and halve the peaches, and toss them in a bowl with the brown sugar and 1/4 cup of the white sugar. Then place them on a baking sheet, cut side down.
Roast for 30 to 40 minutes until they are very soft and the skins are slightly charred. Remove from the oven adn set aside to cool.
After the peaches have cooled, remove the skins and chop them roughly. Reserve in a container until you are ready to use them, taking care to scrape out every bit of the syrupy juice from the baking sheet too.
To make the ice cream: Combine all ingredients except the peaches in a saucepan, and place over medium heat. Attach a candy thermometer to the inside of the pan. Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain into a lidded container. If you do not have a thermometer, bring the mixture just barely to a skimmer. As soon as you see a bubble on the surface, remove the pan from the heat. Cool the mixture, then refrigerate it for several hours or overnight.
When it is thoroughly chilled, freeze the mixture in an ice cream machine according to the manufacturer's instructions. Once the volume has increased by 1/2 and reached a soft serve consistency, add the peaches and continue churning to incorporate. Spoon the mixture back into a lidded container and firm up in the freezer for at least one hour before serving.