Beat that summer heat with this refreshing dessert using Ontario peaches!
This dessert is a great make-ahead option for a backyard barbeque. The ice cream and candied pecans can be made the day prior. When it’s time for dessert – just grill those peaches! While the peaches are still warm, top them with ice cream and candied pecans before serving.
We know, we know – making ice cream sounds like a lot of work…but have you ever made no-churn ice cream?
Gone are the days of churning friends! This ice cream sets up beautifully in the freezer without all that effort!
This rich and creamy vanilla ice cream can easily be made at home with no fuss and no special equipment. Sweetened condensed milk is mixed with mascarpone and then whipped with heavy cream (and vanilla of course!) to form stiff peaks. Once frozen, it becomes a velvety ice cream that will have you sneaking spoonful’s when no one is looking 😉
Ingredients
Vanilla Bean Mascarpone Ice Cream
4 ounces mascarpone
1 cup sweetened condensed milk
2 cups heavy cream
2 teaspoons pure vanilla extract
½ vanilla bean, sliced lengthwise and seeds scraped from pod (optional)
Pinch of sea salt
Candied Pecans
¼ cup + 2 tbsp granulated sugar
1 tbsp water
½ tsp vanilla
½ tsp salt
2 tsp orange zest
1½ tsp cinnamon
1 cup pecans whole or pieces, roasted
Grilled Peaches
4 peaches, halved and pit removed
3 tablespoons butter, melted
½ teaspoon cinnamon
Directions
Vanilla Bean Mascarpone Ice Cream
Add the mascarpone and sweetened condensed milk to a stand mixer fitted with a whisk attachment and whip until smooth. Add the cream, vanilla extract, vanilla seeds, and sea salt to the mixing bowl and whip until stiff peaks form. Spoon the ice cream into a freezer safe container and freeze for 4-6 hours or overnight.
Candied Pecans
Place the sugar and water in a sauté pan and mix with a fork until the sugar is moistened. Cook over medium-high heat, swirl the pan (do not stir) until the sugar is melted and the mixture becomes a clear, golden brown.
Remove from heat and quickly add the salt, vanilla, orange zest, and cinnamon. Stir to combine. Working quickly, add the nuts and toss with 2 spoons until the nuts are completely coated. Spoon the nuts in a layer onto a sheet pan lined with parchment paper – pulling the nuts apart with two forks and set aside to cool. Once cooled, carefully break the nuts into smaller clusters.
Grilled Peaches
Preheat your grill to medium-high heat and brush the grates with oil.
In a bowl, toss the fruit and butter together. Sprinkle the peaches with cinnamon. Grill the peaches on one side for 2-3 minutes (rotating half way through for cross-hatch grill marks). Flip and grill another 2-3 minutes.
Serve the warm peaches with a scoop of ice cream and top with candied pecans.
