Roast peach ice-cream

It’s pretty hard to beat home-made ice-cream, especially this version which is tangy with crème fraiche and rippled with roasted peach. Roasting peaches is an excellent way to deepen the flavour and intensify their fragrance. I add only the smallest amount of liquid so you end up with a syrup in the base of the pan that’s pure and peachy.

15-20 minutes prep.

40 minutes plus freezing time cooking

Serves 6-8

Ingredients

  • 600 ml pouring cream
  • 1 vanilla bean, split and seeds scraped
  • Finely grated rind and juice of 1 lemon
  • 6 egg yolks
  • 140 gm caster sugar
  • 250 gm crème fraiche or sour cream
  • Roasted almonds, to serve
Roast peaches
  • 220 gm caster sugar
  • 12 peaches, halved and stones removed
  • 30 ml dessert wine
  • 2 tablespoons water
  • Juice of ½ orange and ½ lemon

Method

  1. Bring cream, vanilla bean seeds and lemon rind to the simmer in a saucepan over a medium-high heat. Meanwhile, whisk egg yolks and sugar in a bowl for 4-5 minutes until thick and pale in colour, then whisk in lemon juice.
  2. Slowly add hot cream mixture, whisking continuously to combine, then return to pan and stir continuously over medium heat for 3-4 minutes until the mixture is silky and thick enough to coat the back of a wooden spoon – don’t boil or the mixture will scramble.
  3. Pour into a bowl placed over ice, whisk occasionally to cool slightly. Whisk in crème fraiche then refrigerate for 2-3 hours to chill completely. Churn in an ice-cream machine.
  4. Meanwhile, for roast peaches, preheat the oven to 200'c.
  5. Spread sugar on a tray and press the cut sides of the peaches into sugar and stand for 5 minutes, then turn cut-side up to coat the other side, transfer peaches cut-side up in an oven tray large enough to fit peaches snugly in a single layer.
  6. Tip the remaining sugar into a bowl, add dessert wine, lemon juice, orange juice and water and stir to combine, then pour into tray with the peaches.
  7. Roast, turning and basting occasionally with pan juices for 25-30 minutes until tender and caramelised.
  8. Set aside to cool then transfer one quarter of the peaches and roasting syrup to a food processor and pulse to a rough puree.
  9. Fold through ice-cream to form a ripple effect and freeze until required. Store remaining peaches and syrup in the fridge until required.
  10. To serve (if you prefer the peaches warm), warm peaches and syrup in an oven tray in a moderate oven for 6-8 minutes.
  11. Divide peaches and syrup among serving bowls, top with scoops of roast peach ice-cream and serve with roasted almonds for extra crunch.
RECIPES

Roast peach ice-cream

It’s pretty hard to beat home-made ice-cream, especially this version which is tangy with crème fraiche and rippled with roasted peach. Roasting peaches is an excellent way to deepen the flavour and intensify their fragrance. I add only the smallest amount of liquid so you end up with a syrup in the base of the pan that’s pure and peachy.

15-20 minutes prep.

40 minutes plus freezing time cooking

Serves 6-8

Ingredients
Method

Ingredients

  • 600 ml pouring cream
  • 1 vanilla bean, split and seeds scraped
  • Finely grated rind and juice of 1 lemon
  • 6 egg yolks
  • 140 gm caster sugar
  • 250 gm crème fraiche or sour cream
  • Roasted almonds, to serve
Roast peaches
  • 220 gm caster sugar
  • 12 peaches, halved and stones removed
  • 30 ml dessert wine
  • 2 tablespoons water
  • Juice of ½ orange and ½ lemon

Method

  1. Bring cream, vanilla bean seeds and lemon rind to the simmer in a saucepan over a medium-high heat. Meanwhile, whisk egg yolks and sugar in a bowl for 4-5 minutes until thick and pale in colour, then whisk in lemon juice.
  2. Slowly add hot cream mixture, whisking continuously to combine, then return to pan and stir continuously over medium heat for 3-4 minutes until the mixture is silky and thick enough to coat the back of a wooden spoon – don’t boil or the mixture will scramble.
  3. Pour into a bowl placed over ice, whisk occasionally to cool slightly. Whisk in crème fraiche then refrigerate for 2-3 hours to chill completely. Churn in an ice-cream machine.
  4. Meanwhile, for roast peaches, preheat the oven to 200'c.
  5. Spread sugar on a tray and press the cut sides of the peaches into sugar and stand for 5 minutes, then turn cut-side up to coat the other side, transfer peaches cut-side up in an oven tray large enough to fit peaches snugly in a single layer.
  6. Tip the remaining sugar into a bowl, add dessert wine, lemon juice, orange juice and water and stir to combine, then pour into tray with the peaches.
  7. Roast, turning and basting occasionally with pan juices for 25-30 minutes until tender and caramelised.
  8. Set aside to cool then transfer one quarter of the peaches and roasting syrup to a food processor and pulse to a rough puree.
  9. Fold through ice-cream to form a ripple effect and freeze until required. Store remaining peaches and syrup in the fridge until required.
  10. To serve (if you prefer the peaches warm), warm peaches and syrup in an oven tray in a moderate oven for 6-8 minutes.
  11. Divide peaches and syrup among serving bowls, top with scoops of roast peach ice-cream and serve with roasted almonds for extra crunch.
SHARE
PRINT
Related Product
Matt Moran's Australian Food
$40.50