Burned Peach Ice Cream Recipes
BURNED PEACH ICE CREAM
Provided by Alton Brown
Categories dessert
Time 13h25m
Yield About a quart and a half
Number Of Ingredients 7
Steps:
- Combine all ingredients (including the bean and its pulp), except peaches, in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain into a lidded container. Cool mixture, then refrigerate mixture overnight to mellow flavors and texture.
- Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Meanwhile, chop peaches roughly. Once the volume has increased by 1/2 and reached a soft serve consistency, add the peaches and continue turning to incorporate. Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
- NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble on the surface, remove it from th
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BURNED PEACH ICE CREAM - ALTON BROWN
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- Combine the half-and-half and the whipping cream in a 4-quart saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 175ºF.
- Remove from heat and add the sugar, preserves, vanilla bean and seeds, and kosher salt. Stir until the sugar has dissolved. Cover and steep for 20 minutes.
- Remove the hull of the vanilla bean, pour mixture into a container, and refrigerate, uncovered, until at least room temperature. Cover and refrigerate at least 6 hours and up to overnight to mellow flavors and texture.
- Freeze mixture in ice cream maker according to manufacturer's instructions. Once the mixture has reached a soft-serve consistency, 25 to 35 minutes, spoon the mixture back into a lidded container and harden in the freezer at least 2 hours before serving.
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