Rosemary Ice Cream With Grilled Peaches
This will be the final recipe I’m posting from the Foodbuzz 24, 24, 24 dinner that I did in May. If rosemary ice cream sounds weird to you, you’ve got to try this. Vanilla and rosemary work fabulously together and are a perfect complement for a grilled peach. Only fresh rosemary works – and make sure you mince it up well to release all of the essential oils and flavor before adding it to the ice cream mixture. It’s also important to let the rosemary steep in the ice cream mixture overnight to impart it’s flavor into the mix, so plan ahead. As for the peaches, it’s really a bit early for them in Denver, but when peach season rolls around, look for the really ripe and juicy freestone variety – they’re easiest to peel and pit. The riper the fruit, the more the sugars will caramelize when you grill them.
Total Steps
6
Ingredients
7
Tools Needed
7
Ingredients
- 1 cup <a href="/FPQGTBZG">whole milk</a>
- 0.5 cup <a href="/6H6G87VP">sugar</a>
- 3 <a href="/RLJKG6JT">egg yolks</a>
- 0.5 cup fresh <a href="/YCG55RYS">rosemary,</a> minced
- 2 cup <a href="/6ZFCTSYK">heavy cream</a>
- 1 teaspoon <a href="/SZC3QLP7">vanilla extract</a>
- 8 inch ripe <a href="/SHT7274N">peaches,</a> peeled*, cut half, pit removed
Instructions
Step 1
<a href="/3CYMY2D7">Whisk </a>together the milk, sugar, egg yolks, and rosemary and cook in a double boiler over <a href="/GFSF4J5F">simmering </a>water until the mixture <a href="/LXP6HLBF">thickens,</a> about 10 minutes, <a href="/DRM2WPZ4">stirring </a>frequently.
Step 2
Remove from <a href="/XZFHRHHF">heat </a>and add vanilla and <a href="/R3P5MM3Z">cream. </a><a href="/ZSSVQ6FG">Refrigerate </a>overnight to allow rosemary to <a href="/KN4DBJTQ">infuse </a>its <a href="/PMQVQDJ8">flavor.</a>
Step 3
<a href="/KXN5X3J8">Strain </a>and <a href="/YCPJKCW5">freeze </a>in an <a href="/RP8LCDPZ">ice </a><a href="/R3P5MM3Z">cream </a>machine according to manufacturer’s directions and then <a href="/YCPJKCW5">freeze </a>until firm in the freezer.
Step 4
<a href="/2V2PRWTZ">Grill </a>peaches over medium high <a href="/3J4YNDT6">flame </a>until <a href="/2V2PRWTZ">grill </a>marks appear and the natural sugars in the peaches begin to <a href="/MX6TH84F">caramelize,</a> about 3-5 minutes.
Step 5
<a href="/Y6MVNCHX">Serve </a>peaches with a <a href="/G463W56J">scoop </a>of rosemary <a href="/RP8LCDPZ">ice </a><a href="/R3P5MM3Z">cream.</a>
Step 6
Note: to <a href="/RSDQ7YW8">peel </a>ripe peaches, <a href="/5QXTWXH3">score </a>an X in the bottom of each peach and then drop into a large pot of <a href="/W7VKDJHH">boiling </a>water for about 3 minutes. Remove peaches with a slotted <a href="/NX588QBK">spoon </a>and transfer immediately to a large bowl of <a href="/RP8LCDPZ">ice </a>water. When peaches are <a href="/GZFHJC5K">cool </a><a href="/8YHHJCST">skins </a>should slip off easily.