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Burned Peach Ice Cream
Recipe courtesy Alton Brown

Ingredients
2 cups half-n-half
1 cup whipping cream
1/2 cup sugar
1/2 cup peach preserves (not jelly)
1 vanilla bean, split and scraped
Pinch kosher salt
4 medium peaches, halved, seeded and grilled or broiled until brown

Directions
Combine all ingredients (including the bean and its pulp) in a large
sauce pan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see
note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain
into a lidded container. Cool mixture, then refrigerate mixture overnight to mellow flavors and
texture.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze
hard in the machine. Meanwhile, chop peaches roughly. Once the volume has increased by 1/2 and
reached a soft serve consistency, add the peaches and continue turning to incorporate. Spoon the
mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you
see a bubble his the surface, remove it from the

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Copyright 2006 Television Food Network, G.P., All Rights Reserved