You can really grill anything these days. Dessert serves up just fine with this grilling recipe!
For the ice cream:
2 1/2 cups whole milk
1 1/2 cups heavy cream
1 cup evaporated sugar cane juice
2 egg yolks
1 teaspoon vanilla extract
Pinch of salt
2 inch piece of fresh ginger
1/2 – 1 cup chopped crystallized ginger
For the grilled peaches:
6 firm, but ripe, peaches
For the ice cream: Place the milk, cream, sugar, egg yolks, vanilla and salt in a medium sauce pot. Place over medium heat and whisk well. Slice the piece for fresh ginger into several slices and toss into the pot.
Bring the mixture to a low boil, whisk well and remove from heat as soon as it thickens a little. Place a lid on the pot and allow the mixture the steep for 20 minutes.
Place in the refrigerator for at least 4 hours or overnight. If in a hurry, place in the freezer for 1 hour, until cold but not frozen. Once chilled, pour through a sieve into the bowl of an electric ice cream maker. Turn the ice cream maker on and churn until thick, 20-30 minutes. Once the ice cream in soft-serve consistency, pour in the chopped crystallized ginger. Add 1/2 cup if you like ginger. Add 1 cup if you love ginger.
Allow the ginger to mix through, then turn off the machine and spoon into an airtight container. Freeze until ready to serve.
For the grilled peaches: Cut the peaches in half and remove the pits. Place on a hot grill, face-down. Grill 2-3 minutes per side. Serve the warm grilled peaches with a scoop of candied ginger ice cream.