• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Rosemary Ice Cream with Grilled Peaches

June 8, 2009 | Desserts, Fruit

This will be the final recipe I’m posting from the Foodbuzz 24, 24, 24 dinner that I did in May. If rosemary ice cream sounds weird to you, you’ve got to try this. Vanilla and rosemary work fabulously together and are a perfect complement for a grilled peach. Only fresh rosemary works – and make sure you mince it up well to release all of the essential oils and flavor before adding it to the ice cream mixture. It’s also important to let the rosemary steep in the ice cream mixture overnight to impart it’s flavor into the mix, so plan ahead.
As for the peaches, it’s really a bit early for them in Denver, but when peach season rolls around, look for the really ripe and juicy freestone variety – they’re easiest to peel and pit. The riper the fruit, the more the sugars will caramelize when you grill them.

Rosemary Ice Cream with Grilled Peaches
Serves 8

1 cup whole milk
1/2 cup sugar
3 egg yolks
1/2 cup fresh rosemary, minced
2 cups heavy cream
1 teaspoon vanilla extract
8 ripe peaches, peeled*, cut in half, pit removed

Whisk together the milk, sugar, egg yolks, and rosemary and cook in a double boiler over simmering water until the mixture thickens, about 10 minutes, stirring frequently. Remove from heat and add vanilla and cream. Refrigerate overnight to allow rosemary to infuse its flavor.Strain and freeze in an ice cream machine according to manufacturer’s directions and then freeze until firm in the freezer.Grill peaches over medium high flame until grill marks appear and the natural sugars in the peaches begin to caramelize, about 3-5 minutes. Serve peaches with a scoop of rosemary ice cream.

*Note: to peel ripe peaches, score an X in the bottom of each peach and then drop into a large pot of boiling water for about 3 minutes. Remove peaches with a slotted spoon and transfer immediately to a large bowl of ice water. When peaches are cool skins should slip off easily.

Leave a Reply

About Michele



My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • cooking matters new logo
  • black pearl denver shrimp tacos
  • session kitchen denver dining room
  • perbacco-san-francisco
  • aspen the wild fig alamosa striped bass-1
  • atticus-tuna-tartare
  • row 14 grilled avocado vegetarian entree

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili Chinese chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips dressing duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

Sponsor


DoorToDoorLogo_LARGE1-300x200
Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger




Other Stuff

Cooking with Michele

my foodgawker gallery


Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School





Archives