As many of you know, the month of July is just the beginning of very hot weather here in Oregon. The temperature has been in the upper 80’s each day, which is perfect for enjoying the sun and summertime food!
This week is very special for three reasons!
- I have two recipe posts in the same week for you to enjoy.
- I teamed up with Brian Staffield from Cooking with B.S. to create a deliciously awesome grilled meal, complete with dessert. Katy Weaver Photography (one of my bffs) snapped all the pictures you see today! Thanks Katy!!!
- I went out of the box (or oven) this week and practiced my grilling skills.
Grilling is a fine art in which you apply an indirect heat source to the surface of the food. Grilled fruit may be new to some of you, but I promise these warm caramelized peaches will tempt your taste buds. If you want to impress your friends, you can whip up some home-made vanilla bean ice cream (better a day ahead) and place the peaches on top with drizzled butterscotch sauce.
Now, you are probably wondering…how did the rest of the meal turn out?! Brian created a delicious meal of Grilled Lamb Chops with Peach Balsamic Sauce. Even though I don’t eat a lot of meat, let me tell you, the sauce was goooood. The purple cauliflower was beautiful and creamy, which went along with the theme of the night!
You can see more of his recipe at this link: Grilled Lamb.
Important tip!! When making the whole dessert combination together, it is preferred that you make the ice cream the day before. The day of, make the carmel sauce and let it cool slightly while you grill the peaches. Serve all together warm over the cold ice cream. This dessert is perfect for your next BBQ!!
As you can probably tell from the pictures, the ice cream never fully hardened. Due to the fact that it was 90 degrees out, it probably needed to be prepared two days ahead for the full freezing effect to occur. However, the flavor was not compromised, so it wasn’t a huge problem. The butterscotch Carmel sauce was a breeze to make and only took about 10 minutes but truly rounded out the flavors of the entire dessert.
- 2 vanilla beans
- 3 cups cream (I used regular whipping cream)
- 1 cup milk (2% or whole)
- 1 & 1/2 cups sugar
- 3 large eggs
- 1. Cut vanilla beans lengthwise with a knife. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
- 2. In a large bowl lightly beat eggs. Add the hot cream mixture to eggs in a slow stream while whisking (I had a helper). Pour mixture back into pot. Cook cream mixture over moderate-low heat, stirring constantly, until the thermometer registers 170°F (do not let boil).
- 3. Remove vanilla bean pods and pour into a clean bowl and cool. Chill cream mixture in the fridge covered with wax paper for at least 3 hours, or until cold (up to 1 day).
- 4. Freeze cream mixture in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
- Requires ice cream maker and thermometer.
- 1/4 cup unsalted butter
- 1/2 cup packed dark brown sugar
- 1/2 cup cream (I used regular whipping cream)
- 1/2 teaspoon flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste
- 1 1/2 teaspoons vanilla extract, plus more to taste
- 1. Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
- 2. Remove from heat and add one teaspoon of the vanilla extract, stirring to combine. Taste test and determine if you need more vanilla or salt. Add to your liking. Tweak it to your taste, whisking well after each addition.
- 3. Serve cold or warm over vanilla ice cream with grilled peaches. The sauce will thicken as it cools. It can be refrigerated in an airtight container and reheated in a microwave or small saucepan.
- 3 Peaches (firm)
- 1. Warm grill to medium heat.
- 2. Slice peaches into wedges and remove pit, leaving peel intact.
- 3. Place cut side of peaches on the grill. Cook about 1 minute on each side or until grill marks are visible and the peaches are tender (not falling apart).
- 4. Place on plate to cool slightly and serve with ice cream and butterscotch sauce.
- Depending on the grill temperature, cooking time may vary.
Ice Cream Recipe adapted from: Epicurious
Butterscotch Sauce adapted from: Smitten Kitchen.
Grilled by Michelle for MoreChocolate.net