Peaches and Cream

Food Network Canada
8 servings

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.



Homemade Mascarpone Ice Cream

cup Homemade Mascarpone, recipe follows, or store-bought
cup sweetened condensed milk
vanilla beans
cups heavy cream
pinch kosher salt

Peaches and Cream

peaches (preferably Texas peaches), halved and pitted

Homemade Mascarpone

cups heavy cream
Tbsp lemon juice



Special equipment: If you don't have a grill or have access to one, the peaches can be prepared in a well-seasoned cast-iron skillet or on a preheated grill plate.

Step 1

Whisk the Homemade Mascarpone and sweetened condensed milk together in a bowl until smooth and combined.

Step 2

Split the vanilla beans in half with a paring knife and use the back of the knife to gently scrape the seeds out of the pods; discard the pods. Add the vanilla seeds, heavy cream and salt to the mascarpone mixture. Whisk together until stiff peaks form, 7 to 10 minutes by hand or 3 to 5 minutes with an electric mixer.

Step 3

Gently spoon the mixture into a freezer-safe container, making sure not to mix it too much as this will force out air and the ice cream won’t be as light. Freeze for at least 5 hours or overnight.

Step 4

Prepare a grill for medium-high heat (see Cook’s Note).

Step 5

Place the peaches, cut-side down, on the grill and cook until softened and well charred, about 10 minutes. Let cool for a minute or two.

Step 6

Serve the peaches, grilled-side up, topped with a scoop of mascarpone ice cream.

Step 7

Bring the heavy cream to a low simmer (180ºF) in a saucepot over low heat. Gently stir in the lemon juice, then remove the saucepot from off the heat. Set aside to cool for 1 to 2 hours.

Step 8

Line a small fine-mesh sieve with cheesecloth and set over a bowl. Pour the cream mixture over the cheesecloth and press a small piece of wax paper directly onto the cream to prevent a skin from forming. Refrigerate for at least 8 hours or up to overnight.

Step 9

When the cream is fully drained, discard the liquid and transfer the mascarpone to an airtight container. It will keep in the refrigerator for a few days.

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