Grilled Peach Ice Cream

1 1/2 cups whipping cream
3/4 cup sugar
3 egg yolks
1 pound grilled peach halves, skinned and sliced
1 teaspoon vanilla extract.

One to two days ahead:
Bring the cream and 1/2 cup of the sugar to a simmer in a heavy saucepan over medium heat, stirring regularly. ÊRemove from heat. ÊBreak the egg yolks and stir in 1/4 of the hot cream, one tablespoon at a time.

Pour mixture back into hot cream, whisk well, and return to a simmer, slowly cooking until it coats the back of a spoon. Cool and transfer to a bowl, cover directly on surface of the custard and chill overnight.

Split 1.5 pounds of peaches (I just leave the skin and pits in) and grill on a clean grate over a medium flame until toasted and soft. ÊRemove skins and pits and chill.

On serving day:
Slice the peach slices to 1/2 inch thick and toss with the remaining 1/4 cup sugar (or to taste, perfect peaches will need no more sugar) and place in refrigerator for until the sugar dissolves (about an hour). Mash the peaches with a potato masher. You should have about 1 1/2 cups peach mash and juice. Stir in the 1 teaspoon of vanilla. Mix with the custard and place in ice cream freezer. Freeze according to the directions with your ice cream freezer. ÊWhile ice cream freezes, make caramel sauce. Recipe follows.


Homemade Caramel Sauce

1 cup sugar
1/4 cup water
1 cup heavy cream

In a heavy saucepan, combine sugar with water and bring to a boil, stirring often. ÊReduce heat and cook, stirring occasionally until it forms a thin syrup with a deep, nutty brown color - about 10 minutes. ÊRemove from heat.

Carefully stir in the cream and return sauce to high heat, boil and stir constantly. ÊAllow to cool to room temperature and serve over ice cream, sprinkling with candied pecans.