My wife’s favorite fruit is the peach. I always wanted to make her a good peach ice cream. I haven’t been successful in the endeavor. The ice cream I have made has had enough flavor. I had almost given up on making it, thinking peaches would be much better off in a sorbet, where their flavor can shine better. Not so fast. I was browsing for peach recipe ideas. I found people pinning recipes on Pinterest for Roasted Peach Ice Cream. By roasting the peaches you bring out the flavor of the peach.
If roasting the peaches wasn’t enough for a change, I decided this was the perfect time to try out a new trend in ice cream – using buttermilk. The tang of buttermilk is a nice counter to the sweetness of the ice cream. It gives you the feeling that you are eating a combination of frozen yogurt and ice cream.
Roasting the Peaches
The nice thing about roasting the peaches is not having to peel the peaches. The skin gets soft enough that it doesn’t bother me at all in the final product. Roasting them is easy. Just quarter them up, drizzle on some quality honey, and roast for one hour. I start off the oven at 325 and turn it up to 375 in the last ten minutes to make sure I have some nice carmelization (my browser is telling me this is not a word but what does it know!) on the peaches. If you were to go with 375 the whole time the peaches may burn before they are soft enough for the ice cream.
Perfect for Pancakes
As you saw in the above photo I serve the ice cream on top of pancakes. Any good buttermilk pancake recipe would work. On this occasion I used Spelt spiced pancakes. The nuttiness (that is a word my browser recognizes!) the Spelt adds and the spices goes well with the cold, tangy, sweet ice cream. Of course the ice cream is just fine serve out of your favorite ice cream bowl.
- 1½ pounds peaches (about 4-5 peaches), cut into quarters
- 2 tablespoons honey
- 1½ cup heavy cream
- 1 cup buttermilk
- 6 egg yolks
- ¾ cup sugar
- ⅛ teaspoon vanilla extract (more if you like)
- Preheat your oven to 325 degrees. Remove the pits of each peach and cut them into quarters. You do not need to remove the skin.
- Place the peaches on a sheet pan lined with parchment paper.
- Drizzle with the honey. Roast for 30 minutes. Then flip the peaches over. Roast for another 20 minutes. Then turn up the heat to 375 for roast for 10 minutes.
- Remove and place in the fridge until ready to use.
- Beat the egg yolks with the sugar until light and fluffy.
- Heat up ½ cup of the cream and 1 cup buttermilk in a large saucepan. Just before the milk mixtures come to a boil, remove from the heat.
- Slowly add the milk mixture to the egg mixture, stirring often.
- Pour everything back into the saucepan. Over medium heat, cook until the temperature reaches 180 degrees and it's thick enough to coat the back of a spoon.
- Pour through a strainer and add the rest of the heavy cream (1 cup). Place into the fridge for at least 1 hour, better 2 hours before churning.
- Follow your ice cream makers instructions. While the ice cream is churning, chop the roasted peaches into bite sized pieces. Add them half way through a little bit at a time.