We have been on a peach kick lately. In addition to this Roasted Peach and Lemon Thyme Paleo Ice Cream, there’s been Peach Breakfast Cake, Roasted Tomatillo Peach Salsa and Vanilla Peach Freezer Jam. The peach tree in our backyard has been very “fruitful” this year and we have taken full advantage.
Not being professional fruit pickers we had to resort to some primitive methods of reaching the peaches high in the tree. Behold the “Lacrosse stick-broom handle-peach picker”.
In spite of our primitive methods we were pretty pleased with the harvest. Although to make all these recipes we definitely made use of farm stand peaches this summer. Yellow peaches have always been my favorite but white peaches have their own beauty.
In order to make the ice cream I roasted a few of these beauties. Before roasting the peaches I cut them up and placed them, skin on, in a baking dish, drizzled honey on them and roasted the peaches until they were soft and the skin peeled right off. The house smelled absolutely heavenly.
While the peaches were roasting I harvested the Lemon Thyme from our garden. It has an unusual flavor – a variation of regular thyme but, as you can imagine, with a strong lemony scent. The leaves are tinted with golden edges setting it apart from its more ordinary cousin.
When making the coconut milk ice cream I decided to use egg yolks to create more of a custard for a creamier, less icy end product. The hot coconut milk was infused with the lemon thyme goodness and honey, then used to temper the eggs to create the custard.
The soft roasted peaches were relieved of their skins and smashed with a fork then added to the lemon thyme infused custard. The peach and coconut milk custard mixture then was added to our ice cream maker and processed until we had a thick, peachy summer treat. We lined a bread pan with parchment and froze the ice cream for a few hours before serving.
The Peach and Lemon Thyme Paleo Ice Cream was served with some fresh peaches. Refreshing.