Grilled Peach and Cinnamon Crumble Ice Cream
 
Grilled peach chunks with cinnamon crumble in a deliciously rich peach ice cream. Adapted from Russell's recipe at Chasing Delicious.
Ingredients
For the peaches:
  • 5 peaches
  • ¼ cup (50g) brown sugar
  • 1 tablespoon cinnamon
  • ¼ cup (62.5ml) honey
  • For the ice cream:
  • 6 egg yolks
  • 9oz sugar
  • 2 cups (500ml) half and half (or 1 cup heavy cream and 1 cup milk)
  • 1½ cups (375ml) heavy cream
  • 2 teaspoons vanilla
For the cinnamon crumble:
  • 3 tablespoons brown sugar
  • 3 tablespoons flour
  • 2 tablespoons cold butter
  • 1 teaspoon cinnamon
Method
Prepare the peaches:
  1. Cut the peaches into halves and remove the pits. Coat all the peaches with honey and then with the sugar and cinnamon. Cook on a hot grill for 3-5 minutes per side, until grill marks form. Remove the peaches from the grill and let cool. Once cool enough to work with, take half the peaches and place in a food processor or blender. Chop the other half and place in the refrigerator. Process the allotted peaches in the blender, skin and all, until smooth but not runny or overly liquid.
Prepare 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. 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). 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. Add the now tempered yolk mixture into the pot with the rest of the milk and cream. Heat over medium heat for three to five minutes. Be careful not to bring the liquid to a boil. Remove the mixture from the heat and mix in the vanilla. Refrigerate at least four hours until it is very chilled.
Prepare the cinnamon crumble:
  1. Mix all the dry ingredients and cut in the butter. Spread the mixture on a baking sheet. Bake in a 375°F oven for 15 minutes. Take out of the oven and place in the freezer an hour before freezing.
Freezing:
  1. Pour the custard into the ice cream maker and churn for 18 minutes. Add in the chopped peaches and cinnamon crumble and continue churning for 2 minutes. Place in the freezer for a few hours to harden. Before eating, let sit at room temperature so the ice cream is easier to scoop.
Recipe by IronWhisk at http://www.ironwhisk.com/2012/05/grilled-peach-ice-cream/