There is no better way to cool off on a hot summer day than with ice cream! I have been keeping my ice cream maker busy this month. I was playing around with my ice cream base and decided to substitute honey for the typical sugar. I also had a couple of peaches laying around so I threw them on the grill and added them to the mix. Turned out to be a delicious way to beat the heat!
4 egg yolks
Pinch of salt
2/3 cup honey
2 cups half-and-half
1 cup cream
2 ripe, but firm peaches
In a medium bowl, whisk the egg yolks, honey, and salt. Set aside. Mix the half and half and cream in a medium saucepan. Heat to a simmer. Add one cup of the cream mixture to the egg-honey mixture.* Whisk until well mixed. Add the new egg-honey-cream mixture to the cream mixture in the saucepan, whisking constantly. Cook over medium low, constantly until thickened. Do not allow to come to a boil. Cook about 4 minutes. Remove the thickened mixture and allow to cool. Cover with plastic wrap and refrigerate 3 hours or overnight. Cut the peaches in half and remove pits. Brush the cut halves with honey and grill until softened. Cool peaches and cut into chunks. Process the cooled cream mixture according to manufacturer's directions. Add the peaches during the last five minutes of churning. Spoon the ice cream into a freezer-proof container and freeze until firm.
* - Adding the warm cream mixture to the egg honey mixture will bring the temperature of the egg mixture up closer to the temperature of the hot ingredients. It prevents the egg from "scrambling".
I used a Cuisinart 2-quart counter top ice cream maker. My favorite! I processed the ice cream for 20 minutes, added the peaches, and continued churning for 5 minutes more.
I have a grill as part of my stovetop. You can grill the peaches on a stove grill pan, a Foreman-type grill, or standard grill. I like using the indoor types for small amounts of food.