Grilled peaches
with homemade custard ice cream and spicy bourbon syrup
prep
10 Min
cook
Varies
feeds
Varies
Grilled peaches, homemade ice cream, bourbon syrup, all come together to create a dish you have likely never had before. Now that you've heard and seen there is no going back.
Ingredients
homemade custard ice cream
2 cups heavy whipping cream
1 cup Milk
2/3 cups sugar
7 large egg yolks
2 pinches of salt
2 vanilla bean pods
1/2 cup of bourbon (alcohol with be cooked out)
1/2 cup honey
1/2 of a Jalapeño slices add more if you would like more heat
Fresh Peaches sliced in half with pit removed
1 Tablespoon butter pad per peach half
2 teaspoons of brown sugar per peach half
Olive oil for brushing on the peach halves
2 cups heavy whipping cream
1 cup Milk
2/3 cups sugar
7 large egg yolks
2 pinches of salt
2 vanilla bean pods
1/2 cup of bourbon (alcohol with be cooked out)
1/2 cup honey
1/2 of a Jalapeño slices add more if you would like more heat
Fresh Peaches sliced in half with pit removed
1 Tablespoon butter pad per peach half
2 teaspoons of brown sugar per peach half
Olive oil for brushing on the peach halves
Instructions
Peaches
Step 1
Heat pellet grill or BBQ grill to 350 °F.
Step 2
Once grill is to temperature open slide and grill feature if using pellet grill.
Step 3
Brush olive oil on meat side of peach, Grill peaches meat side down.
Step 4
Grill until you have satisfactory grill marks and peach is a little tender. Turn over peaches and place butter and brown sugar in pit void. Close slide and grill feature and continue grilling for about 10 minutes.
Step 5
Serve hot or at room temperature. Top with Homemade Custard Ice Cream and Spicy Bourbon Sauce.
homemade Custard ice cream
step 1
Slice vanilla bean in half, scrapping with pairing knife remove seeds and pulp. Set aside.
step 2
In a medium saucepan on low heat, add sugar, cream, milk, salt, vanilla seeds, pods and pulp. Stirring occasionally until sugar is dissolved. Don't allow it to get over 170 °F. Once it is heated to 170 °F, the sugar should be dissolved.
step 3
In a medium bowl add egg yolks and stir. Slowly add heated milk and cream mixture 1/4 cup at a time to egg yolk while stirring (reserving half the mixture in the saucepan).
step 4
After you have added half the mixture pour egg and cream mixture back into the sauce pan with the remaining 1/2 of cream and milk. Return to a low heat bring temperature back to 170 °F while stirring. Mixture should start to thicken.
step 5
Remove from heat stirring occasionally for the next thirty minutes. Place in refrigerator until cold. This can take up to 6 hours.
step 6
Strain mixture with a fine mesh strainer and follow manufactures directions for you particular ice cream machine to freeze.
spicy bourbon syrup
step 1
In a small sauce pan, reduce sauce by half on medium-low heat, cool to room temperature and serve.
