Through no fault of my own, I am subjected to The Oregonian’s Food Day on my porch twice a week. Despite being obnoxious, I have occasionally gotten good recipes out of there. This is one of them. I decided to use it on top of grilled peaches. Grilling fruit makes the flavor really deepen and with this yummy, herbal ice cream, it just feels like summer.
Thyme Ice Cream from Chad Draizin of Fifty Licks Ice Cream and Grilled Peaches:
Makes about 1 quart
1 c. milk
2 c. whipping cream, divided
7 sprigs fresh thyme
6 egg yolks
1 c. plus 2½ Tb. granulated sugar
1 tsp. honey
2 medium size peaches
In a separate bowl, whisk together the egg yolks, sugar, and honey. Remove and discard the thyme sprigs from the warm milk mixture. Add egg-sugar mixture to the saucepan. Pour remaining cup of cream into a mixing bowl and set aside.
Return saucepan to medium heat and stir constantly with heatproof spatula until mixture thickens slightly; temperature should be about 170 degrees. Be certain to scrape the bottom of the bowl with the spatula as you stir. When the custard thickens, pour it through a strainer and stir into the remaining cup of cream. Now chill this mixture thoroughly in the refrigerator for at least four hours.
When ready to churn, freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Move the mixture into the freezer for hard packed ice cream.
To make the peaches, cut them in half and remove the pit. Oil each side. Preheat the grill for 15 minutes. Reduce heat to medium. Place peaches skin side up, close lid, and cook for 3-4 minutes. Turn over and cook for another 3 minutes.
Place peach halves in a bowl and cover with ice cream.
The fruit flavor works really well with the ice cream. The ice cream itself is not super herbal and has a great custard flavor. It has become my favorite new dessert.