I wrote this a while ago but held off on posting because I was submitted to a contest. I wasn’t selected as a finalist, so here ya go!

Mommy got treats for Mother’s Day, so Daddums deserved something special too, don’t you think?

A word about my Dad. He’s awesome. He’s taught me a lot of things over the years: how to drive, pre-calculus, that you’ll never be bored if you have a book close at hand, and most pertinent to this blog, that good food can nurture the body, heart, soul, and relationships.  I love you, Daddy.

My pops, he loves ice cream, and his favorite is peach ice cream. Of course, I can’t do things the easy way, so we spiced things up.

Grilled Brandied Peach-Honey Ice Cream
Inspired by Ezra Pound Cake

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  • 6 medium or 4 large peaches
  • 1 cup Heavy Cream
  • 1 cup coconut milk
  • 3 large egg yolks
  • 1/2 cup honey
  • 1/2 cup plus 2 tablespoons turbinado (raw) sugar (can also use brown sugar)
  • 1 oz vanilla extract
  • 1oz  plus 1 tablespoon brandy
Wash, split, and pit the peaches. Mix 1 oz vanilla with 1oz brandy, and baste the peaches. Sprinkle with 2 tbsp sugar and leave to marinate for 30 minutes. Grill the peaches for 3-4 minutes on each side, until the flesh is tender and has lost some of the brightness and has the gorgeous grill marks. Dont’ throw out the syrup that the peaches were marinating with, that’s the good stuff!  Pour it on the peaches while grilling or set aside to add to the ice cream custard base.
While the peaches are cooling, make the ice cream base.
In a heavy bottomed pot or double boiler.  bring the milk, cream, and honey to a rolling boil. In a bowl, whisk together the egg yolks and sugar, then drizzle and whisk in 1/4c of the hot milk to temper the eggs.
Now whisk the egg mixture into the milk / cream and heat on medium low until the whole deal thickens and clings to the back of a spoon. Mush the peaches into a chunky puree, either by hand with a fork or in a food processor. Gently mix peaches into the custard base (If you want to add an extra shot of brandy, now’s the time!)  and chill for at least two hours, preferably overnight.
When chilled through, put in the dream machine to churn and enjoy!** For a Paleo-friendly version, sub out the cream for coconut or almond milk and add an extra egg yolk, and omit the brandy. 

EDIT! Version 2, Father’s Day, June 2012

Peaches N Cake!

This year I made some tweaks.  As much as I adore coconut milk I wanted to do a serious ultra-creamy dessert with big fruit flavor. Whereas the original recipe has a more delicate flavor, carefully balancing the peach and honey, this one is all about deep, intense layers of flavor that can only come from carmelization.

  • 8 medium or 6 large peaches
  • 2 cups whole milk
  • 3 egg yolks
  • 1/2 cup of raw sugar or 1/3 cup brown sugar
  • 2 tbsp vanilla extract
  • 1 oz brandy (optional)
  • 1 tsp lemon or lime juice

Follow instructions above, serve over grilled fruit and angel food cake.

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