Roasted Peach and Lavendar Ice Cream

5.0
3 Ratings

Christine Wendland

Roasted Peach and Lavendar Ice Cream
Serves
1 qt.

This is one I make in the height of summer, when the lavendar is hung and dried from the garden, and peaches are abundant.


Ingredients

  • 1 pint whole milk
  • 1 pint heavy whipping cream
  • 1 tablespoon dry lavendar
  • 1 vanilla bean, split, seeds scraped
  • 3 large ripe peaches
  • 8 ounce granulated sugar
  • 1 teaspoon kosher salt

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Directions

  • Step 1

    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.

  • Step 2

    Strain mixture through a sieve, cover, and refrigerate until cold, 6 hours or overnight.

  • Step 3

    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.

  • Step 4

    Peel peaches and coarsely chop, reserving any juices.

  • Step 5

    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.

  • Step 6

    Extract ice cream into a container, press parchment directly on top, and freeze solid, preferably overnight.

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