![\"peachesandicecream\"](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2009\/07\/peachesandicecream.jpg\" "\\"peachesandicecream\\"")
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Juicy, sweet, dribble-down-your-chin peaches are one of the real treats of summer.<\/p>\n
Because there are dozens of varieties out there, each ripening at a different time, the season seems to stretch on forever.\u00a0 By mid-July I’m usually ready to do something more with this delightful fruit than merely stand over the sink, eating it out of hand.\u00a0 Still, I want to keep it simple to preserve the bright, sun-kissed taste.<\/p>\n
Peaches and ice cream are a classic combo and this year I’m serving grilled peaches with a spicy, ginger ice cream.\u00a0 Grilling caramelizes the surface of the fruit and concentrates the flavor.\u00a0 Ginger serves as a dramatic counterpoint.\u00a0 Pair the hot fruit with the chilly ice cream and you have an ideal dessert for these midsummer evenings when it’s really too hot to turn on an oven.<\/p>\n
This is not a dessert for those white-fleshed sugar bombs that pass as peaches.\u00a0 This recipe needs tangy ![\"fm-peaches\"](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2009\/07\/fm-peaches.jpg\" "\\"fm-peaches\\"")
yellow peaches with an undercurrent of acid.\u00a0 The trick here is to find peaches that are truly ripe.\u00a0 I only buy them at farmers markets, where growers are usually happy to give you a taste before you buy.<\/p>\n
Your nose will tell you if a peach is going to taste good, but you also should also check the background color. In “How to Pick a Peach” <\/a>(Houghton Mifflin, 2006), LA Times food writer Russ Parsons warns that the pretty red blush on a peach’s cheek is merely a genetic trait and not an indicator of ripeness.\u00a0 He recommends looking for an almost orange background color as a sign that the fruit was allowed to mature on the tree.<\/p>\n Don’t worry, though, if your peaches are still too hard.\u00a0 Let them sit on the counter for a couple of days and they’ll continue to ripen and soften.\u00a0 Grilling also will bring out more flavor.<\/p>\n The ice cream comes from Su-Mei Yu’s inspiring cookbook, “Asian Grilling”<\/a> (William Morrow, 2002).\u00a0 I was drawn by its combination of fresh, chopped ginger and minced candied ginger with luxurious cream.\u00a0 The results are amazing, with a velvet texture and a depth of ginger flavor that enlivens the palate.<\/p>\n It’s a great foil for warm, tangy peaches.\u00a0 Plus, it’s so good by itself that I’m sure to continue making it long after peach season is over.<\/p>\n 1 cup chopped fresh ginger with peel Make the ice cream:\u00a0\u00a0 Place chopped ginger and water in a blender jar and whirl until pureed.\u00a0 Place a large strainer over a medium bowl and line with cheesecloth.\u00a0 Pour the ginger puree through the strainer and let drain.\u00a0 Then gather cheesecloth, twisting the ends together, and squeeze out as much remaining juice as possible.\u00a0 Reserve the juice and discard ginger.<\/p>\n In a medium saucepan, combine the half-and-half and cream.\u00a0\u00a0 Heat until warm over medium heat and set aside.<\/p>\n Combine egg yolks and sugar in the blender and whirl until creamy.\u00a0 With motor running, pour in warm cream mixture in a steady stream and blend for 2 minutes.\u00a0 Add ginger juice and whirl for 1 minute more.\u00a0 Place covered blender jar in refrigerator to chill for at least an hour, until cold.<\/p>\n Pour mixture into an electric ice cream machine and freeze according to manufacturer’s instructions.\u00a0 About 10 minutes before the ice cream is done, add the candied ginger.\u00a0 Freeze until firm.<\/p>\n Pack ice cream into a freezer-safe storage container and chill for an hour or two.<\/p>\n When you are ready to serve, bring grill to medium heat.\u00a0 Halve and pit peaches.\u00a0 Brush cut sides with melted butter and place on grill, cut side down, and cook over direct heat for 8-10 minutes, turning every few minutes.\u00a0 They should be browned in places and warmed through.<\/p>\n Serve peaches topped with a scoop or two of ginger ice cream and sprinkled with toasted almonds.<\/p>\n Note:\u00a0 This recipe uses raw egg yolks, which may pose a health risk for very young children, pregnant women or the elderly.\u00a0 If you are concerned, you may substitute pasteurized eggs, which are sometimes difficult to find, or use an egg substitute.<\/p>\n Adapted from “Asian Grilling” bu Su-Mei Yu<\/em><\/div>\n","protected":false},"excerpt":{"rendered":" Juicy, sweet, dribble-down-your-chin peaches are one of the real treats of summer. Because there are dozens of varieties out there, each ripening at a different time, the season seems to stretch on forever.\u00a0 By mid-July I’m usually ready to do something more with this delightful fruit than merely stand over the sink, eating it out … Continue reading Grilled peaches and ginger ice cream made for a midsummer evening<\/span> GRILLED PEACHES WITH GINGER ICE CREAM<\/strong>
\nServes 4<\/em><\/p>\n
\n\u00bd cup water
\n2 cups half-and-half
\n1 cup heavy cram
\n2 large egg yolks
\n1 cup sugar
\n1 cup minced candied ginger
\n4 ripe peaches
\n2 tablespoons melted butter
\n\u00bc cup sliced almonds, toasted<\/p>\n