Burned Peach Ice Cream Recipe

• 2 c. half-and-half
• 1 c. whipping cream
• 1/2 c. sugar
• 1/2 c. peach preserves (not jelly)
• 1 x vanilla bean split and scraped
• 1 pch kosher salt
• 4 med peaches halved, seeded, and grilled or possibly broiled till brown

1. Combine all ingredients (including the bean and its pulp), except peaches, in a large saucepan and place over medium heat.
2. Attach a frying or possibly candy thermometer to inside of pan (see comments below).
3. Stirring occasionally, bring the mix to 170 degrees.
4. Remove from heat and strain into a lidded container.
5. Cold mix, then chill mix overnight to mellow flavors and texture.
6. Freeze mix in ice cream freezer according to unit's instructions.
7. The mix won't freeze hard in the machine.
8. Meanwhile, chop peaches roughly.
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. Spoon the mix back into a lidded container and harden in the freezer at least 1 hour before serving.
11. This recipe yields about 1 1/2 qts.
12. Comments: If you don't have a thermometer, bring the mix just barely to a simmer.
13. As soon as you see a bubble on the surface, remove it from the heat.
14. Yield: 1 1/2 qts

whipping cream, sugar, peach preserves, vanilla bean, salt, peaches

Taken from cookeatshare.com/recipes/burned-peach-ice-cream-95214 (may not work)