Burned Peach Ice Cream Recipe

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 possibly candy thermometer to inside of pan (see comments below).

3. 3

   Stirring occasionally, bring the mix to 170 degrees.

4. 4

   Remove from heat and strain into a lidded container.

5. 5

   Cold mix, then chill mix overnight to mellow flavors and texture.

6. 6

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

7. 7

   The mix won't freeze hard in the machine.

8. 8

   Meanwhile, chop peaches roughly.

9. 9

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

10. 10

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

11. 11

    This recipe yields about 1 1/2 qts.

12. 12

    Comments: If you don't have a thermometer, bring the mix just barely to a simmer.

13. 13

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

* Per serving · 4 servings · Values may vary.

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