There’s something about peaches that make me smile. I even planted a peach tree in my backyard a couple years ago, and this year it finally had a couple of fruits on it. I wasn’t able to use them for this recipe, but I have been excited about peaches as the end of the summer occurs. I have been loving all things spicy and sweet. I have cooked some of my standards recently: African Peanut Pineapple Kale Stew, Bacon Candied and Curried Cashews, Raspberry Habanero Jam, and Black Pepper Pound Cake. This recipe, from the Scoop Adventures Cookbook, was inspired by Amy’s Ice Creams from Austin, Texas. The habanero had some very subtle heat that came from the back.
Peach Honey Habanero Ice Cream, Inspired by Amy’s Ice Creams, Austin TX
1 habanero pepper
1/2 c honey
1 1/2 lb peaches (4 or 5 medium)
1/2 c water
1/2 c sugar
2 egg yolks
1 1/2 c heavy cream
1/4 tsp lemon juice
1/4 tsp vanilla extract
Pinch of salt
Preheat the oven to broil. Cut the habanero pepper in half and remove the seeds and stem. Place on parchment or silicone-lined baking sheet, skin side up. Roast under the broiler until charred, about 5 minutes. Remove from the oven and place in a blender with the honey. Blend until well-combined. Pour into a small container and chill in the refrigerator overnight, or up to 48 hours, depending on the heat level you desire.
Peel, pit, and slice the peaches. Combine the prepared peaches, water, and sugar in a medium saucepan and place over medium heat. Bring to a low boil, reduce the heat and simmer until the peaches are soft, 10 to 15 minutes. Remove from the heat and cool completely. Chill in the refrigerator until ready to use the ice cream.
Whisk the egg yolks in a medium bowl and set aside. Pour the cream into a small saucepan and heat over medium heat until the cream begins to bubble Temper the eggs by slowly pouring 1/2 c warmed cream into the yolks, whisking constantly until combined. Return the warmed yolk to the pan with the remaining cream. Heat the custard over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from the heat and pour through a fine-mesh sieve into a medium bowl. Cool to room temperature. Cover and refrigerate until well-chilled, at least 4 hours or overnight.
Once the base is chilled, combine the habanero honey, peaches, prepared ice cream base, lemon juice, vanilla, and salt in a blender. Puree until well-blended. Pour directly into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for at least 4 hours.