Grilled Peaches and Homemade Paleo Vanilla Bean Ice Cream
by lisa | 20 July 2013 09:03
One of the best things about summer is all of the beautiful fresh fruit. I’ve never been a big apple and banana fan, but I love berries and nectarines and peaches. I picked up some gorgeous peaches the other day, but I didn’t want to make a whole pie or cobbler. Since we already had the BBQ fired up to cook some marinated flank steak, I decided just to throw the peaches on the grill and make up some vanilla ice cream to serve them with. Mr. Swiss Paleo pretty much licked his dish clean after this one. Best part? It was so easy to whip up. Heck, I’m going to be throwing fresh fruit on the grill every time I BBQ from now on.
Grilled peaches are like instant pie
The peaches got all warm and caramelized and tasted just like peach pie. Add that to the creamy vanilla ice cream and oh my!
Ingredients
For the Ice Cream
- 500 ml (16oz) full fat coconut milk
- 1 teaspoon vanilla extract
- 1 vanilla bean pod (optional)
- 3 egg yolks
- 1/4 cup maple syrup
For the Peaches
- 1 peach per person, halved and pitted
- Splash of balsamic vinegar
- Splash of maple syrup or honey
- Dash of cinnamon
- 1 Teaspoon melted butter, ghee or coconut oil
Instructions
For the Ice Cream
- Pour coconut milk, egg yolks, vanilla and maple syrup into a sauce pan.
- Cut the vanilla bean in half and scrape the little black seed thingies into the pan. This is optional but adds those little vanilla specks into the ice cream and a deeper vanilla flavor.
- Bring to a low boil while whisking.
- Remove from heat and cool on the counter for an hour and then in the fridge for an hour or two.
- Pour the cooled mixture into your ice cream maker and churn away until it’s as thick as you like. We ran ours until it was like a thick soft serve consistency and then put it in the freezer for half an hour until it was scoopable (but not super hard).
Creamy vanilla ice cream
For the Peaches
- Cut the peaches in half and remove the pit.
- Brush on a splash of balsamic vinegar and a splash of maple syrup.
- Add a few dashes of cinnamon and then brush with butter, ghee or coconut oil.
- Place on your BBQ grill cut side down. Place them around the outside of your grill (not over big flames) so that they won’t burn.
- Turn once or twice. It takes about 4-5 minutes total on the grill. They should get soft but still hold their form.
Perfect summer treat
Ingredients
- 500 ml (16oz) full fat coconut milk
- 1 teaspoon vanilla extract
- 1 vanilla bean pod (optional)
- 3 egg yolks
- 1/4 cup maple syrup
- 1 peach per person, halved and pitted
- Splash of balsamic vinegar
- Splash of maple syrup or honey
- Dash of cinnamon
- 1 Teaspoon melted butter, ghee or coconut oil
Instructions
- Pour coconut milk, egg yolks, vanilla and maple syrup into a sauce pan.
- Cut the vanilla bean in half and scrape the little black seed thingies into the pan. This is optional but adds those little vanilla specks into the ice cream and a deeper vanilla flavor.
- Bring to a low boil while whisking.
- Remove from heat and cool on the counter for an hour and then in the fridge for an hour or two.
- Pour the cooled mixture into your ice cream maker and churn away until it's as thick as you like. We ran ours until it was like a thick soft serve consistency and then put it in the freezer for half an hour until it was scoopable (but not super hard).
- Cut the peaches in half and remove the pit.
- Brush on a splash of balsamic vinegar and a splash of maple syrup.
- Add a few dashes of cinnamon and then brush with butter, ghee or coconut oil.
- Place on your BBQ grill cut side down. Place them around the outside of your grill (not over big flames) so that they won't burn.
- Turn once or twice. It takes about 4-5 minutes total on the grill. They should get soft but still hold their form.
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Source URL: https://swisspaleo.ch/grilled-peaches-and-homemade-paleo-vanilla-bean-ice-cream/