Ingredients
- 2-3 peaches, cut into 1-in pieces
- 1 Tbsp TRULY® 100% Extra Virgin Olive Oil
- 1 Tbsp + 1/2 cup organic cane sugar
- 1 1/4 cups half and half
- 1 vanilla bean, split lengthwise and scraped
- 1/8 tsp sea salt
- 4 large egg yolks
- 1 1/4 cups heavy whipping cream
Toppings
- TRULY® 100% Extra Virgin Olive Oil
- flaky salt
Directions
Preheat the oven to 425°F. Toss the peaches with TRULY® 100% Extra Virgin Olive Oil and 1 Tbsp sugar, then spread them on a baking sheet. Roast for 20-30 minutes, tossing every 10 minutes, until the peaches are soft and lightly caramelized. Transfer to an airtight container and refrigerate.
In a medium saucepan, warm the half and half with the vanilla-bean pod and scrapings over medium heat, stirring occasionally, until small bubbles form on the bottom of the pan. Remove from the heat, cover, and let steep for 30-60 minutes. Add the remaining 1/2 cup sugar and the sea salt, then rewarm the mixture until steamy, stirring to dissolve the sugar.
Place the egg yolks in a medium bowl and set the bowl on a damp towel. In a separate bowl, pour in the heavy whipping cream and place a fine mesh sieve over the top. Then while whisking the yolks constantly, slowly drizzle the hot half and half mixture into the yolks to temper. Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a silicone spatula, until it thickens slightly. Immediately strain the custard into the cold cream, add the vanilla pod back in, and refrigerate until very cold—ideally overnight.
When ready to churn, remove the vanilla pod and pour the custard into your ice-cream maker. Churn until it reaches the consistency of a thick milkshake, about 20-30 minutes. Stir in the roasted peaches until evenly distributed. Transfer to a metal loaf pan or pie pan and cover with parchment paper to prevent ice crystals from forming. Freeze for at least 4 hours, preferably overnight.
To serve, top with a drizzle of TRULY® 100% Extra Virgin Olive Oil and a sprinkle of flaky salt. Enjoy!