Whenever I do come across one, it's hard for me to drive on by. I always have to stop and check it out. I'm usually rewarded with ripe, plump, sweet and juicy little orbs of peachy goodness. The problem is that I end up buying way more than my small family can eat, and they start going bad before we can use them up. When that happens, I dig into my bag of tricks and pull out a "peachy keen" recipe for them. Sometimes, it's a cobbler or a crisp. Sometimes, a pie or a tart. And sometimes, a muffin or a cake. This last time, however, it was a rich and creamy roasted peach ice cream.
To roast the peaches, preheat your oven to 400 degrees F. Pit and halve the peaches, and toss them in some white or brown sugar. Then, place them on a baking sheet, cut side down. Roast them for about thirty to forty minutes, until they are really soft and the skins are brown. After they've cooled, remove the skins and chop them roughly. Reserve in a container until you're ready to use them. Make sure you scrape out every bit of the syrupy juice from the baking sheet too.
The next time you have some peaches hanging around threatening to spoil, try making some Roasted Peach Ice Cream. I promise you won't be disappointed!
Roasted Peach Ice Cream
Combine all ingredients, except the peaches, in a saucepan and place over medium heat. Attach a candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain into a lidded container. If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble on the surface, remove it from the heat.
Cool the mixture, then refrigerate it overnight.
Freeze mixture in an ice cream machine according to unit's instructions. 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.