Feature Recipe – July

Sake-Grilled Peaches & Backyard Ice Cream

Serves: 10 (as a side)
Prep time: 1 hour
Cook time: 1 hour

  • 5 firm, ripe peaches
  • 1 1/2 cups brown sugar
  • 1 cup Sake or Mirin or Plum wine
  • 2 tablespoons lemon juice
  • 1/4 cup oil

Directions:

  1. Quarter peaches and remove pit.
  2.  Toss with other ingredients, cover and set for one hour
  • 1/2 gallon milk
  • 1 1/2 gallon cream
  • 1 lb. sugar
  • 15 egg yolks
  • 10 eggs
  • 1 vanilla bean – cut bean lengthwise and scoop out inside into egg yolks
  • 1/8 teaspoon salt

Supplies:

  • Rubber spatula
  • Fine strainer
  • Double broiler
  • Ice cream maker
  1. Heat milk and creanm in sauce pot, bring to a simmer.
  2. In stainless, kitchen bowl, briskly whisk eggs, sugar, bean, salt to pale ribbons.
  3. Temper eggs by whisking in one cup at a time of hot cream.
  4. Return mix back to pot on medium high stirring bottom constantly with rubber spatula.
  5. As mixture begins to thicken, watch closely. When mixture is thick enough to coat a wooden spoon, strain immediately into a double broiler. Continue stirring until cream anglaise is cool. Cover and refrigerate.
  6. To make ice cream, follow directions on your ice cream maker.

Chef’s Notes:

  • Peaches may be grilled and served warm over ice cream.
  • Use melted ice cream as a sauce over warm grilled peaches.
  • Grill and chill peaches and fold into ice cream at last minute.
  • Reduce peach marinade to a syrup and use as a sauce or flavoring for ice creams.

 

Credit: Fire Magic Grills and Chef Anna Rossi