Grilled peaches on an ice cream? AND topping it off with a tripe berry compote? This ice cream is a great blend of sweet, tangy, and creamy!
I‘m not usually a big peach person, but my husband loves fruit anything. I needed to try a fruit flavor for ice cream, and I had to buy peaches for something else, so I thought it was a good time for some food experimentation! However, I felt like it needed something else to put this recipe over the top. So, I decided to make a berry sauce to pair with it!
Fair warning: this ice cream recipe is a little on the time-consuming side. Sometimes, I like to do complicated things because I’m extra, haha. I genuinely love cooking and baking and food creation in general, so spending extra time in the kitchen, or being on my feet for long periods of time for the love of food, is up my alley. This recipe requires a bit of patience, so you’ve been warned 🙂
“Ice cream is a food group, right?”
-Denielle
Tools you’ll need
Ingredients
Ice cream base
- 5 peaches
- 242 g cold whole milk
- 100 g white sugar
- 462 g cold heavy cream
- 5 egg yolks
- 1 tsp vanilla bean paste (or vanilla extract)
- 1/2 tsp salt
- 3 tbsp bourbon*
Triple berry compote**
- 1/3 cup blueberries
- 1/3 cup blackberries
- 1/3 cup strawberries
- 1/3 cup sugar
- juice of half a lemon
- 1 tbsp cornstarch
Instructions
- Peel the peaches and cut into wedges. Grill them on high on both sides until the peaches are slightly caramelized. If you don't have a grill, you can caramelize them on a pan with 2 tbsp of butter until you have some nice color.
- Purée the grilled peaches with the bourbon in the food processor or a blender.
- Whisk the egg yolks in a mixing bowl.
- Heat the milk and heavy cream in a small pot. Once warm, stir in the vanilla, sugar, and salt until fully dissolved.
- Temper the eggs by slowly pouring the hot milk. Be careful with this part! I'm always paranoid that I might accidentally make scrambled eggs.
- Put the egg-milk mixture back into the pot and keep whisking it. Let it simmer until it coats the back of a spoon. Congratulations! You just made custard!
- Combine the custard base with the puréed peaches and chill for about an hour.
- While your ice cream base is chilling, stir all your compote ingredients together and cook in a small pan on medium high heat. Keep cooking until the juices are reduced and it's a jam(ish) consistency. Set aside in the fridge.
- Take your chilled custard and churn for about 20 minutes (or until soft serve consistency) in your ice cream maker according to the manufacturer's directions.
- Put into a freezer-safe container and freeze for at least 6 hours.
- Let it sit on the counter for at least 10 minutes prior to serving. Top the ice cream with your desired amount of berry compote and enjoy!
Notes
*Adding the bourbon will help ensure your ice cream isn't rock hard after freezing.
**This is actually my hand pie filling, but this compote can be used for other things! Use it to top off pancakes, granola, and anything you want, really!
// ON THE SCENE
- Back backdrop: Replica Surfaces — Toasted Marble
- Bottom backdrop: Replica Surfaces — Biscotti Linen
- Props: ice cream scoop, peaches, mason jar