And all this cold made me wish for a recipe I made over Labor Day weekend that oozed summer…I can’t say it’d be particularly fun to make right now since it depends on grilling-weather, but just remembering it’s flavor makes me think of warmer days and green grass.
Grilled Peach with Balsamic Swirl Ice Cream
Once the grill is ready, place them face down for at least 5-10 minutes… the hotter your grill is, the less time your peaches will need, but if they’re grilled more slowly, you’ll get great grill marks AND they’ll be cooked through.
Once your peaches have a nicechar-grilled look (this brings out SUCH a great sweetness to the fruit!!) put them in a food processor and puree them into a fine pulp. Add in the lemon juice and you can add a teaspoon or so of sugar at this point, but the fruit will be so sweet that there’s really no need.
You’ll want to make sure to put the pulp into the freezer or refrigerator until it’s entirely cool (otherwise the warm fruit will WRECK your ice cream consistency and take ten times longer for it to freeze.)
When the peach puree is cold, get started on the ice cream part of the recipe…. in a bowl, mix together your milk, cream, sugar, and vanilla. pour it into your ice cream maker. When it looks a little slushy (so, not soupy and liquid anymore, but not entirely frozen) pour in your peach puree and let it mix in.
to Pack the ice cream and add in the balsamic swirl, use a storage container: Make a layer of ice cream, add a layer of balsamic swirl, then another layer of ice cream, then the swirl, etc. Finish with a spoonful of swirl and cover with wax paper, pressing down to keep the air out. Seal it up, and put it in the freezer to harden for at least 30- 60 minutes before serving. Serve with a sliced grilled peach wedge!
I totally apologize for the weird look of my final photo… it was HOT as Georgia Asphalt in July this day, and I was a little impatient to serve it, so it *may* not have entirely hardened… and then it immediately started to melt when I took it outside to our picnicking guests. Even if it was melty, it was DELICIOUS and I plan to make it a warm-weather ice cream staple. I think you should add it to your recipe box, too!
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