The smokey essence of grilled peaches goes perfect with bourbon and vanilla. There is no better combination for a summertime dessert on a hot July night.
Bourbon Vanilla Ice Cream
1 cup whole milk
3/4 cup heavy cream
1/2 cup dark brown sugar, packed
6 large egg yolks
2 Tablespoon sugar
1/8 teaspoon kosher salt
1/8 cup bourbon, (for a non-alcoholic version, use 1 teaspoon of vanilla extract)
1/2 teaspoon bourbon vanilla extract
Stir milk, cream and brown sugar in saucepan over medium high heat until comes to rolling boil. Whisk yolks, sugar and salt in a medium bowl until pale yellow and sugar is dissolved.
Place medium metal bowl in a large bowl of ice water to chill. Set with fine mesh strainer.
Add hot cream mixture to egg yolks gradually, whisking constantly. Return to pan and cook over low heat until nappe (coats the back of a spoon). Strain the custard into the chilled bowl. Cool, stirring occasionally. When cooled, add the vanilla extract and bourbon, then cover and chill overnight. Freeze in an ice cream machine following the manufacturers directions.
4 fresh peaches
Grape seed oil for brushing
Preheat grill to medium-high heat. Cut peaches in half and remove the pits. Brush cut side with grape seed oil. Place peach halves cut side down on grill. Grill for about 3 minutes. Turn and cook for another 3 minutes. Serve with Bourbon Vanilla Ice Cream.