Honey Roasted Peach Ice Cream with Ile de France Brie by Ley


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At a glance
Soft-Ripened Cheeses
about 1 quart

* 3 large ripe peaches, halved, peeled and pitted
* 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˚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.