Let’s talk about ice cream.
Something about pregnancy brought out my inner ice cream monster. Maybe because I was on a break from alcohol (as a pregnant woman should be) but felt left out of the “treat yo’self” feeling.
While everyone around me was indulging everything from hearty beers to delicate cocktails, I was nursing a mostly tepid glass of water. You can sense my excitement after nine months.
So to quench my thirst with the rest and join in that sociable spirit, I had to have an indulgent treat myself. Pregnancy is tough enough without feeling like you can’t have fun with the rest of them!
And that treat, my friend, became ice cream.
We all scream for Ice Cream
When I tell you I was obsessed – that’s an understatement. During my last trimester especially, ice cream dates were a daily occurrence. Smooth, creamy, not too sweet…mmm. I think I have to go get a bowl to mull over while I finish this post…
Unfortunately for my postpartum diet (but fortunately for my blog) I have yet to give up that craving. Lucky you!
This week I had some gorgeous peaches from the farm and thought a peach ice cream would be divine.
Cook the peaches in a bubbling caramel of butter, light brown sugar and honey with a few sprigs of rosemary.
But let’s jazz it up.
Roasted Peaches and Honey
Start by caramelizing the peaches in some brown sugar and honey with a couple sprigs of rosemary and roast them in the oven to make a nice dark caramel. Cool and whiz it up in the food processor for a nice syrupy puree. (As my baby gets close to eating real foods, I can’t help but imagine giving this puree to my daughter in a few months! I think she’ll be a fan for sure!)Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25″, Black
Rosemary Vanilla Ice Cream
Then in our vanilla custard base, we’ll steep some more rosemary to add a bit of herby finesse to compliment the creamy essence of the base.
Steeping rosemary in the vanilla base overnight will ensure that herbacious flavor will be fully present.
Two Become One – Roasted Peach and Rosemary Ice Cream
Spin it up in the ice cream machine and as you pour it into your container, add a few dollops of the peach puree and swirllll. The sweetness of the peaches twirls around the creaminess of the vanilla while the rosemary dances in the background as a supporting role.Cuisinart 1.5 Quart Frozen Yogurt ICE-21P1 Ice Cream Maker, Qt, White
Roasted Peach and Rosemary Ice Cream
Yum! Don’t mind me as I make my way to the freezer…
- When caramelizing the peaches, just cover the bottom of your pan with sugar and honey. You don’t want a thick layer of caramel.
- The food processor could go rather quickly, so just pulse the peaches. You want the puree to be a bit chunky for texture.
- If you’ve never made an ice cream base, today is the day! To ensure your bowl doesn’t run away from you while tempering in the hot cream, place a wet towel under your bowl to keep it steady while you use one hand to whisk the eggs and one to pour in the cream.
- Since you’re steeping the rosemary in the base overnight, there’s no need to strain it out until tomorrow. Save yourself the time and the dirty strainer!
- You really want your base nice and chilly before you put it through the ice cream machine. Otherwise you won’t get it cold enough and your ice cream will be icy, not smooth. No bueno.
- Freeze the container you plan to put the ice cream in for an hour or two before you spin. This way, all the work you’ve put in to get it beautifully churned will not come undone when it melts in a warm dish.
Cheers!BALCI – Premium Ice Cream Containers (2 PACK – 1 Quart Each) Perfect Freezer Storage Tubs with Lids for Ice Cream, Sorbet and Gelato! (BLUE) Print
Cave into your ice cream craving with my take on Peaches and Cream. Caramelized peaches and herby rosemary make this recipe sure to stand out.
- 1 tbsp butter
- 1/4 c light brown sugar
- 2 tbsp honey
- 2 peaches (ripened, halved and pitted)
- 2 rosemary sprigs
- 1 cinnamon stick
rosemary vanilla ice cream base
- 2 c milk
- 2 c cream
- 157 g sugar
- 135 g yolks
- 1/4 tsp vanilla
- 1/4 tsp salt
- 2 rosemary sprigs
- Preheat the oven to 400°.
- Melt butter in a cast iron skillet set over medium high heat. Once melted, sprinkle the sugar and honey in a thin layer over the bottom of the skillet. Once the sugar starts to caramelize (turn golden) place the peach halves cut side down in the pan. Throw in the rosemary sprigs and cinnamon stick.
- Cook over medium high heat for 3-4 minutes until the peaches start to caramelize to dark golden, then flip over.
- Throw into the oven for 7-10 minutes, until the peaches are cooked through and soft to the touch. You want them to be a bit firm but not raw.
- Pull out of the oven, remove the peach skins, rosemary and cinnamon stick and discard. Pour the caramel and peaches into the bowl of a food processor and pulse until smooth with lumps.
- Chill on an ice bath and store until needed.
roasted peach and rosemary ice cream base
- In a medium sauce pan, combine the milk, cream, half the sugar and rosemary sprigs over medium high heat.
- Whisk together the yolks and other half of the sugar in a bowl.
- Bring the liquid in the saucepan just to a simmer and while whisking the yolk mixture vigorously, slowly pour the hot cream into the bowl with the yolks. Whisking vigorously stops the eggs from cooking too quickly and curdling.
- Add the salt and vanilla and whisk together.
- Put on an ice bath to cool then chill in the refrigerator overnight, leaving the rosemary in to steep.
- The next day, remove the rosemary and spin the base in your ice cream machine following the manufacturer’s instructions. It took about 20 minutes to get a smooth texture like soft serve.
- As you pour into a chilled container, layer in a few dollops of your peach puree in between the vanilla base, Gently swirl together so that you see streaks of peach and freeze until firm.
- Category: Dessert
- Cuisine: American
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