We just got back from a whirlwind Northeast tour: two days in New Jersey to see Jim’s family; two days in D.C. to visit our friend Darryl; and two days in New York to see our friends Kevin, Matt, Judy, and Amy. It truly was a city sampler, but we had a blast visiting with old friends. Neil Patrick Harris wowed us with his performance in Hedwig and the Angry Inch on Broadway, proving to be the highlight of the trip!
After dinner each night, Kevin took us to his favorite neighborhood ice cream shop in New York. The popular joint swelled with people as the line backed out the door, but the wait was totally worth it when I was licking on a toffee walnut scoop in a chocolate waffle cone. Yum!
After enjoying some fantastic ice cream in New York, I thought it might be time to post an ice cream recipe apropos for the hot days of summer. The basic recipe has been floating around online for a while now, and it’s grown in popularity because it requires no churning. The ingredients of whipped cream and sweetened condensed milk serve as a blank slate for any number of flavorings: fresh fruit, chocolate, butterscotch, toffee, cookies and so on. Your imagination can run wild with this recipe.
For this variation of the recipe, I added caramel sauce and buttered pecans. I made a couple of batches, and my goal was to have the caramel sauce swirled through the ice cream. The first time I waited a little too long to add the caramel sauce, and it quickly hardened in the cool cream. I added it a little too early in the second batch, and it completely incorporated into the cream. It was delicious both times, but next time, I would wait until the caramel has thickened but not completely cooled, before adding it to the cream.
We’re still getting great peaches in Georgia, and grilled peaches seemed like the perfect accompaniment to this ice cream dessert. I loved this version of the ice cream, and we ate WAY too much of it!
Ingredients
4 tablespoon unsalted butter, separated
1/4 teaspoon salt
1/2 cup roughly chopped pecan halves
1/2 cup sugar
2 1/4 cup heavy cream, separated
1/2 teaspoon salt
1 14-ounce can sweetened condensed milk
6 to 8 ripe peaches, cut in half and pitted
Instructions
1. Melt 1 tablespoon butter in a small skillet. Add salt and pecans and saute for 1 to 2 minutes or until pecans are slightly browning. Remove from skillet and let cool.
2. Transfer sugar to a heavy medium skillet or sauce pan and place over medium high heat. After about 3 or 4 minutes the sugar will begin melting. When melting, begin moving the sugar around the pan with a whisk. The sugar will begin clumping which is normal.
3. Continue whisking until sugar is completely melted. At this point begin watching very carefully as the sugar can burn very quickly. When the sugar begins turning an amber color, add butter and continue whisking until butter is melted. The sugar will bubble vigorously.
4. When the butter is melted, remove from heat and add 1/4 cup cream. Continue whisking until well combined. Let sauce cool slightly, whisking regularly.
5. Whip 2 cups of cream with a whisk or electric hand mixer until cream is forming stiff peaks. Transfer sweetened condensed milk into another bowl and gently fold in cream. Gently fold pecans into cream mixture. Transfer cream to an 8x11 baking dish.
6. When caramel sauce has thickened but still pourable, drizzle caramel into cream mixture and swirl it through with a wooden skewer or toothpick.
7. Cover dish with plastic wrap, transfer to freezer, and leave for 5 to 6 hours.
8. When ready to serve, heat a grill pan over high heat. Grill peaches for 2 to 3 minutes or until grill marks are formed. Serve immediately with ice cream.
https://southernboydishes.com/2014/07/18/grilled-peaches-with-caramel-pecan-ice-cream/You may also like:
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Sounds like you had a fabulous few days away. ๐ I love finding inspiration from vacations! This ice cream looks so so delicious. The flavor combo sounds AMAZING!
Grilled Peaches – why didn’t I think of that! ๐ Beautiful!
kathi
I’ve had poached peaches with vanilla ice cream before – but grilled peaches with caramel pecan ice cream (or fro yo) in my case sound like a wonderful ending to a meal!!
Peaches. Aren’t they the best? I know your from GA and peaches are great there. But I have to tell you our CA peaches are damn good too. You’ve just inspired my to seek some out. I just made ice cream this weekend so I’m halfway there. GREG
I love grilled stone fruits! I can only imaging how amazingly delicious Georgia peach are when cooked on a grill. You ice cream sounds divine. A must try! Thanks, Bill!
There is nothing as amazing as grilled peaches! So simple yet so amazing. Love this!
I’ve eaten a ton of peaches in my life, but I have never grilled one. Just looking at your pictures makes me want to now. Great combination of grilled peaches and ice cream. That ice cream looks pretty awesome too. I can see I’ve made a huge mistake of coming to visit you before heading to bed. Now I’m going to bed hungry, but at least I’ll be having sweet dreams, that’s for sure. ๐
I love grilled peaches! And homemade no-churn ice cream. Add caramel and pecans to the peaches, and you have a fabulous dessert. Really good stuff — thanks.
I’ve been receiving emails from you for about three months now, I have not had a chance to try and cook or bake anything yet only because I work construction and long hours but I will!, I just wanted to tell you, thanks…for the Beautiful recipes…and you are “Da man”
Not too many things more southern than peaches and pecans! Here in New England we don’t get our best peaches until August. Usually peach pie is first on my list to make when the peaches are ripe but I’m going to try this dish first this year.
Buttered pecan ice cream and grilled sweet Georgia peaches – I say a resounding yes!
Sam