1 cup sweet white wine
1/4 cup plus 4 tablespoons honey
1/2 cup milk
1/2 cup heavy cream
2 large egg yolks
1/4 cup sugar
6 ounces Ile de France Le Brie, rind off
1 teaspoon vanilla extract
• Preheat oven to 375 degrees F.
• Set four peach halves in a small baking pan.
• Pour the wine and honey over the peaches.
• Roast peaches for 30 minutes, then flip, ladeling some of the cooking liquid over them.
• Roast for 30 more minutes.
• Allow peaches to cool slightly, then roughly chop them before transfering the peaches into a blender or food processor.
• Puree with remaining honey.
• Set the peach puree aside while you make the custard.
• In a medium saucepan, bring the milk and cream to a boil.
• In a medium bowl, whisk the egg yolks and sugar together until very well blended and just slightly thickened.
• While still whisking, add about one third of the hot milk (to temper the eggs).
• Continuing to whisk, slowly pour in the remaining liquid.
• Pour the custard back into the pan and cook over medium heat, stirring constantly until the custard thickens slightly (it will coat the back of a spoon).
• Immediately remove the pan from the heat and pour the custard into a heatproof bowl.
• Stir in the cubed brie.
• Add the vanilla and peach puree, mixing well.
• Cover and refrigerate mixture until chilled.
• Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions.
• Dice the remaining two peaches and add them to the ice cream during the last few minutes of churning.
• Transfer ice cream to a container; cover and freeze until firm before serving.256.2 Points
To see more recipes, click here