I stumbled down the grey concrete steps past the barbecue and around the corner; walking toward the emerald grass, one hand holding an ice cream cone and the other clutching my camera. It was a hot spring day, unusually common this time of year in Toronto. It seemed that the weather was pushed a month forward: March showers brought April flowers.
The frosty treat was melting down the side of the cone, gradually approaching my fingers. Soon, the ice cream covered most of the cone in streaks of peachy-goodness. As the ice cream melted it revealed chunks of frozen peach and nuggets of cinnamon crumble.
Grilling isn’t common practice in ice cream recipes but it reveals flavour and texture combinations that wouldn’t otherwise be possible. Juicy, white peaches were cut into chunks and seared on a barbecue until grill marks formed on their flesh. These peaches were then added at the last possible moment to create the most delicious, fresh, aromatic ice cream ever.
Ice cream that neither humans, nor their canine companions, can resist.
Ice cream that is not served by the scoop, but by the bowl.
The perfect start to my yearly 26-day countdown to the start of summer.
- 5 peaches
- ¼ cup (50g) brown sugar
- 1 tablespoon cinnamon
- ¼ cup (62.5ml) honey
- For the ice cream:
- 6 egg yolks
- 9oz sugar
- 2 cups (500ml) half and half (or 1 cup heavy cream and 1 cup milk)
- 1½ cups (375ml) heavy cream
- 2 teaspoons vanilla
- 3 tablespoons brown sugar
- 3 tablespoons flour
- 2 tablespoons cold butter
- 1 teaspoon cinnamon
- Cut the peaches into halves and remove the pits. Coat all the peaches with honey and then with the sugar and cinnamon. Cook on a hot grill for 3-5 minutes per side, until grill marks form. Remove the peaches from the grill and let cool. Once cool enough to work with, take half the peaches and place in a food processor or blender. Chop the other half and place in the refrigerator. Process the allotted peaches in the blender, skin and all, until smooth but not runny or overly liquid.
- Whip the egg yolks until pale yellow. Slowly add the sugar. Once the sugar is completely added, pour in the grilled peach puree. In a large pot over medium heat, bring the cream and half and half to the point just before a simmer (the liquid will begin to steam at this point). While mixing, slowly add the milk mixture to the egg yolk mixture. Start with a few drops and slowly increase to a small stream. Slowly add half the liquid. Add the now tempered yolk mixture into the pot with the rest of the milk and cream. Heat over medium heat for three to five minutes. Be careful not to bring the liquid to a boil. Remove the mixture from the heat and mix in the vanilla. Refrigerate at least four hours until it is very chilled.
- Mix all the dry ingredients and cut in the butter. Spread the mixture on a baking sheet. Bake in a 375°F oven for 15 minutes. Take out of the oven and place in the freezer an hour before freezing.
- Pour the custard into the ice cream maker and churn for 18 minutes. Add in the chopped peaches and cinnamon crumble and continue churning for 2 minutes. Place in the freezer for a few hours to harden. Before eating, let sit at room temperature so the ice cream is easier to scoop.