Grilled Peaches with Cinnamon Vanilla Bean Ice Cream

For the grilled peaches:

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, turning them once halfway through.

Remove the peaches from the grill or oven and put them onto a platter. Sprinkle with the cinnamon and nutmeg. Let them cool slightly, then drizzle with honey. Set aside.

For the Cinnamon Vanilla Bean Ice Cream (makes 1 quart of ice cream):

In a medium saucepan over medium heat, whisk together the half-and-half and sugar, and warm until hot (but not boiling).

Put the egg yolks into a heatproof bowl and beat them lightly. 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 pan 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. Then cover the surface of the ice cream mixture 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 according to manufacturer’s instructions.

Pour the ice cream into a container and freeze for at least 3 hours before enjoying!

Original recipe by La Casa de Sweets.