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Author Notes: This is one I make in the height of summer, when the lavendar is hung and dried from the garden, and peaches are abundant. - Christine Wendland
Makes 1 qt.
- 1 pint whole milk
- 1 pint heavy whipping cream
- 1 tablespoon dry lavendar
- 1 vanilla bean, split, seeds scraped
- 3 large ripe peaches
- 8 ounces granulated sugar
- 1 teaspoon kosher salt
- In a 2 qt. saucepan, heat together milk, cream, lavendar, vanilla bean and seeds, salt, and 7 ounces of the sugar, stirring to dissolve sugar. Bring just to a simmer, remove from heat and steep 30 minutes.
- Strain mixture through a sieve, cover, and refrigerate until cold, 6 hours or overnight.
- Preheat oven to 400 degrees F. Cut peaches in half, removing pits. PLace skin-side down on a parchment-lined baking sheet. Sprinkle 1 oz. sugar over flesh evenly. Roast until soft and golden, about 15-20 minutes. Cool to room temperature.
- Peel peaches and coarsely chop, reserving any juices.
- Pour cream base into an ice cream maker and process according to manufacturer's directions. Add peaches and reserved juice during last minute of churning to just combine.
- Extract ice cream into a container, press parchment directly on top, and freeze solid, preferably overnight.
- This recipe was entered in the contest for Your Best Ice Cream
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