Grilled Peaches with Cinnamon Vanilla Bean Ice Cream

August is almost over, which means, at least unofficially, that summer is almost over, too.  Kind of makes me sad.  Except when I think about all the wonderful things that fall will bring (more on that later…).  Summer isn’t over yet, and these peaches are a great reminder to enjoy the sweet, simple pleasures summer has to offer.

Grilling peaches couldn’t be easier.  You can lay them straight on the grill after a cook-out, or use your broiler for a quicker option.  Sprinkle some cinnamon and nutmeg on top, then top them with honey, and you’re good to go!

The peaches are perfect enough to stand alone, but to really make them shine, serve them with this Cinnamon Vanilla Bean Ice Cream.  It’s made with perfectly simple ingredients: milk and cream, cinnamon and pure vanilla bean paste.

The perfect way to end summer…

Grilled Peaches

Serves 8-10 people

Ingredients:

• 4-5 large fresh peaches
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 cup honey

Instructions:

• Start your grill or turn your oven broiler on low.
• Quarter your peaches by cutting each peach in half, removing the pit, and cutting the halves in half.
• Spray the peach slices lightly with cooking spray.
• Lay the peach slices directly on the grill (cut side down) and cook (or broil) for 6-8 minutes, or until the peaches are fork-tender.
• Remove the peaches from the grill or oven, and sprinkle with the cinnamon and nutmeg.
• Let cool slightly, then drizzle with honey.

Cinnamon Vanilla Bean Ice Cream

Makes 1 quart of ice cream

Ingredients:

• 4 cups half-and-half
• 3/4 cup sugar
• 4 egg yolks, lightly beaten
• 1 tablespoon vanilla bean paste
• 1/4 teaspoon ground cinnamon

Instructions:

• In a medium saucepan over medium heat, whisk together the half-and-half and sugar, and warm until hot (but not boiling).
• Once hot, pour about 1 cup of the milk mixture into the lightly beaten egg yolks, whisking constantly until combined.
• Pour the milk-egg mixture back into the saucepan, and cook on low heat, stirring constantly, until it reaches 175° F on a candy thermometer.
• Remove from the heat, and whisk in the vanilla bean paste and ground cinnamon.
• Strain the ice cream custard through a fine sieve into a large bowl, cover the surface of the ice cream base with plastic wrap, and freeze for 1-2 hours (or refrigerate overnight) until very cold.
• Once cold, pour into your ice cream maker and freeze.
• Pour the ice cream into a container and freeze for at least 3 hours before enjoying!

Original recipe by La Casa de Sweets.