I had hoped my next post was going to be about a different ice creamy treat (on a stick!), but alas, there was a problem when it came time to photograph. I’ll get a post up about the slightly-problematic-but-still-really-delicious aforementioned concoction soon, but in the meantime, here’s something that’ll make the wait more bearable.
Peaches (along with most other summerish fruits) are especially delightful right now, and I wanted to make an ice cream that would do them justice. Luckily, I had anticipated this need for cold, peachy goodness way back in early spring, and had an entry in my idea notebook that I was very excited to make real.
It involved fragrant, juicy peaches, caramelized with honey. It also involved LOTS of cinnamon. And, just to make it stand out above all other peach ice creams, it had the word “mascarpone” in it.
It tastes like peach pie and summertime. It would be perfect with shortbread – perhaps in an ice cream sandwich?
This ice cream is absolutely delicious and a great summer dessert. The peaches didn’t get as caramelized as I really intended, but if you have a torch or a grill you should totally caramelize some that way. You could also made a cinnamon-sugar swirl instead of using the loose ground cinnamon. Or a caramel swirl. Can you put cinnamon in caramel? If you can, you should. I mean, if you add caramel.
I only made half this recipe, because mascarpone is expensive. I also made it by hand since it was such a small batch and I needed the ice cream maker for another recipe that day.
Mascarpone Ice Cream with Caramelized Peaches, Cinnamon & Honey
- 2 cups (16 oz.) mascarpone cheese
- 1 cup milk
- 1 cup sugar
- 2 ripe but still very firm peaches
- 2-3 Tbsp honey (blueberry, lavender or wildflower would be best; I used blueberry)
- 1-2 tsp cinnamon
- 2-3 Tbsp vodka (I actually used light rum because I thought it might work somehow. It does. You could also use peach or cinnamon schnapps for an extra kick of either flavor)
Preheat the oven to 500. If you are not using an ice cream maker, pre-freeze a mixing bowl for the ice cream. In a stand mixer fitted with the whisk attachment, beat the mascarpone, milk and sugar on medium until smooth and thick with no discernible lumps of cheese. Refrigerate.
Line a medium shallow baking dish with foil. Cut the peaches in halves and score the flesh like you would for a mango:
Drizzle with 1-2 Tbsp honey and cook under the broiler for 5-10 minutes or so, until the peaches are juicy and slightly caramelized. Remove from oven and allow to cool for at least 10 minutes. You can then slip the peach chunks out of the skin. Place the peachy bits in a bowl and drizzle with any honey-peach syrup left in the baking dish, plus a little extra honey. Sprinkle with cinnamon to taste and toss to coat evenly. Place in refrigerator to chill.
Once the mascarpone mixture and peaches are both nice and cold, churn the mascarpone mixture plus the alcohol in your ice cream maker, adding the peaches at the very end of churning before removing to a freezing receptacle. If you don’t have an ice cream maker, you can, of course, just follow my directions for making ice cream without a machine. Hooray!