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
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.