Burned Peach Ice Cream

1. 1

   Combine all ingredients (including the bean and its pulp), except peaches, in a large saucepan and place over medium heat.

2. 2

   Attach a frying or candy thermometer to inside of pan.

3. 3

   (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain into a lidded container.

4. 4

   Cool mixture, then refrigerate mixture overnight to mellow flavors and texture.

5. 5

   Freeze mixture in ice cream freezer according to unit's instructions.

6. 6

   The mixture will not freeze hard in the machine.

7. 7

   Meanwhile, chop peaches roughly.

8. 8

   Once the volume has increased by 1/2 and reached a soft serve consistency, add the peaches and continue turning to incorporate.

9. 9

   Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

10. 10

    NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer.

11. 11

    As soon as you see a bubble on the surface, remove it from the heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.