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
Ingredients
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1 pint
whole milk
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1 pint
heavy whipping cream
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1 tablespoon
dry lavendar
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1
vanilla bean, split, seeds scraped
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3
large ripe peaches
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8 ounces
granulated sugar
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1 teaspoon
kosher salt
Directions
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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.
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Strain mixture through a sieve, cover, and refrigerate until cold, 6 hours or overnight.
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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.
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Peel peaches and coarsely chop, reserving any juices.
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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.
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Extract ice cream into a container, press parchment directly on top, and freeze solid, preferably overnight.
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