There really isn’t anything like a freshly picked peach. Warm from the sun. Tree-ripened sweetness. I love taking that first tender bite, juices wetting my lips and dribbling down my chin. Tastes like summer every time, as does a big bowl of this Roasted Peach Buttermilk Ice Cream.
I picked up some amazing peaches last week. While I enjoyed them, tremendously just as is, there were a few that became very ripe. There was only one thing to do, make something heavenly. Since summer is only lingering a little longer, and I have not made any ice cream all year, I decided it was time. I dusted off the ice cream maker and began playing in the kitchen.
I was feeling a bit creative and decided to take my traditional peach ice cream recipe and remake it a bit. I took the peaches, cut them into quarters, letting their overly ripe juices gather on the baking sheet. Then I lightly sprinkled brown sugar over the top and roasted them until they were caramelized and gooey. Roasting fruit really brings out the depth of flavor that is truly insane and it adds texture to otherwise ho-hum dessert recipes.
I wanted the recipe to be “interesting” beyond my traditional peach ice cream so I used buttermilk, which gave the ice cream a nice tangy flavor which mixed nicely with the caramelized peaches. Definitely was a welcome afternoon break on a hot, sunny afternoon.
Do you like to roast fruit? Favorite recipe?
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Roasted Peach Buttermilk Ice Cream
- 4 large peaches, cut into quarters
- 2 tablespoons brown sugar
- 1 1/4 cup heavy cream
- 1 cup buttermilk
- 1/4 cup half and half
- 6 egg yolks
- 3/4 cup sugar
- 1 vanilla bean, split in half
- Preheat oven to 325.
- Line a cookie sheet with parchment paper, scatter the peach quarters over the paper and sprinkle with the brown sugar.
- Slide into the oven and slowly roast for 60 minutes. Flip the peaches over after 30 minutes.
- Remove from the oven and let cool.
- Place the cream, buttermilk, half and half and the vanilla bean into a medium saucepan.
- Over medium-low heat gently heat the milk mixture. Stir occasionally.
- While the milk is coming to a low boil, beat the egg yolks with the sugar until light and fluffy; about 3 minutes.
- With the mixer on low, slowly add some of the hot milk mixtures to temper the eggs and sugar. Continue adding the hot milk and mix at a low speed for 1 minute.
- Return to the saucepan and continue to cook over medium-low heat until the mixture lightly coats the back of a spoon; about 8 – 10 minutes.
- Strain the mixture into a bowl and place into the refrigerator to cool for at least 2 hours.
- Freeze according to your ice cream maker’s directions.
- Halfway through the freezing time, add the chopped peaches and their juices.
- Continue freezing until thick.
- Store in a freezer proof container, in the freezer, until you are ready to enjoy.