Last week, I took the MEMs out to pick berries, once we got to the farm, we found out there would be no berry picking; instead, we could pick peaches and apricots! What to do with buckets of stone fruit? One makes a batch of two of Roasted Peach Lavender Ice Cream, then you sit on the back porch and enjoy.
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Roasted Peach Lavender Ice Cream
Sprinkle of L. Brown Sugar
1 1/4 C. Heavy Cream (I prefer Organic)
1 C. Whole Milk (Organic)
1/4 C. Half and half
6 Egg Yolks
3/4 C. Sugar
1 Vanilla Bean
Cut peaches into quarters and sprinkle with sugar and lavender (to taste) and put into a 400-degree oven – roast for about 30 minutes.
At which time, turn off the oven and let them cool while still in there. After cool, chop into pieces – I use a pair of kitchen scissors to this.
Put cream, half and half and milk into a saucepan. Split vanilla bean and scrape seeds into the milk mixture, throw in the pods as well.
Bring to a boil. While milk is coming to a boil, beat the egg yolks with the superfine sugar until light and creamy. Add the boiling milk to temper, then return to stove top, stirring constantly until mixture lightly coats back of a spoon.
Strain the mixture into a bowl and let cool to room temperature.
Freeze according to your ice cream maker.
About halfway thru the freezing time, I added the chopped peaches and their juices.
Continue freezing until done and then store in the freezer until you are ready to eat.