We’re in a crazy heat wave and it’s the perfect time to share a new recipe for ice cream! I was looking for something different to make when I stumbled across this recipe. Grilled peaches and cinnamon crumble….yes, please! I knew this would be the perfect recipe to make for this month’s Fantastical Food Fight! Each month, a theme or ingredient is featured and anyone participating the challenge will share their recipes with everyone else. Check out the blog hop below the recipe for more ice cream recipe.
I know last month’s theme was Peaches and Cream, but this recipe was too good not to make. The grilled peaches really enhance the peach flavor and then the cinnamon crumble adds a great texture to the decadent and creamy ice cream. I asked my husband to describe it since I only had spoonful and he just mumbled “mmmmmm” at me. I guess it’s a winner of a recipe!
1/4 cup brown sugar
1 Tbsp cinnamon
1/4 cup honey
6 egg yolks
1 cup + 3 Tbsp sugar
2 cups half and half
1 1/2 cups heavy cream
2 tsp vanilla
3 Tbsp brown sugar
3 Tbsp flour
2 Tbsp cold butter
1 tsp cinnamon
Start by cutting the peaches in half and removing the pits. Dip all the peach halves in the honey and sprinkle with brown sugar and cinnamon. Grill on each side for 3 to 5 minutes or until grill marks start to appear. Remove and allow to cool. Take half of the peaches and puree. Place in the refrigerator to cool. Dice the remaining peaches and place in the refrigerator.
To make your ice cream base, whip the egg yolks until they turn pale yellow. Add in the granulated sugar and mix until completely combined. Pour in the cooled peach puree and stir. In a large saucepan, heat the half and half and cream until a simmer. Slowly add a few drops of the warmed cream to the egg yolks and then slowly increase to a small stream to temper the mixture. Add half of the warmed cream to the yolks. Add the yolk and cream mixture back to the pot on the stove. Heat over medium heat for 3 to 5 minutes. Do not allow the mixture to come to a boil. Remove from the heat and stir in the vanilla. Chill for at least 4 hours.
While the ice cream is chilling, combine the brown sugar, flour and cinnamon, and cut in the cold butter until a course mixture is formed. Spread the mixture onto a parchment paper lined baking sheet and bake for 15 minutes in a 375 degree oven. Allow to cool and then place in the freezer one hour before you finish making your ice cream.
Add the base to your ice cream maker and churn for 18 minutes. Add the diced peaches and crumble and churn for an additional 2 to 3 minutes. Transfer to an air-tight container and freeze for a few hours to harden.
Check out all the other ice cream recipes in this month’s Fantastical Food Fight!