Serves: About a quart and a half and is absolutely incredibly wonderful!
• 2 cups half-and-half
• 1 cup whipping cream
• 1/2 cup sugar
• 1/2 cup peach preserves (not jelly)
• 1 vanilla bean, split and scraped (or 1 tsp. vanilla extract)
• Pinch kosher salt
• 4 medium peaches, chopped, seeded and grilled or broiled until brown. A little sprinkle of sugar browns it up better. The ice cream is too mild if the peaches don’t taste intense.
Combine all ingredients (including the bean and its pulp), except peaches, in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain into a lidded container. Cool mixture, then refrigerate mixture overnight to mellow flavors and texture. I throw away the strained peach preserve chips, as I feel the flavor has been cooked out of them.
Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Meanwhile, chop peaches roughly. Once the volume has increased by 1/2 and reached a soft serve consistency, add the peaches (a little at a time) and continue turning to incorporate. Spoon the mixture into a lidded container and harden in the freezer at least 1 hour before serving.
NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble on the surface, remove it from the fire.
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