Jalepeno Harvest Peach

Directions

1. Roasted Peach Sauce
2. Preheat oven to 400 degrees F. Combine the peaches, sugar, and cornstarch in a 9-inch square baking dish, tossing to mix. Roast for 30 minutes until juices are thicked and bubbly, stirring after 15 minutes. Let cool and puree in food processor until smooth. Then chill in the refrigerator.

1. Ice Cream Base
2. PREP: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
3. COOK: Combine the remaining milk, the cream, sugar, corn syrup, and jalepeno halves in a 4-quart saucepan. Bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
4. CHILL: Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
5. FREEZE: Remove jalepeno halves, pour the ice cream base into the frozen canister, and spin until creamy. Pack the ice cream into a storage container, alternating it with layers of the roasted peach sauce and ending with a spoonful of sauce; do not mix. Press a sheet or parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.