Campfire Peaches WITH Sourdough Streusel AND Brown Sugar–vanilla ICE Cream

Let's Cook

1. Step 1.

   Prepare a hardwood fire for grilling, or heat a gas or charcoal grill to medium (about 400°F). Lightly brush the peach halves on all sides with canola oil and set aside.

2. Step 2.

   In a small skillet over low heat (or on the side of the fire), melt 3 tablespoons unsalted butter. Once melted, increase heat to medium (or move the pan to the center of the fire), add the torn sourdough bread crumbs and sliced almonds, and cook, stirring, until toasted and foaming, 3 to 4 minutes.

3. Step 3.

   Stir in 2 packed tablespoons light brown sugar, ½ teaspoon ground cinnamon, and flaky sea salt to taste, and cook for another 30 seconds or so, until the mixture is well browned. Transfer the streusel to a paper towel–lined plate to cool.

4. Step 4.

   When the grill is hot, brush the cooking grates clean. Place the peaches skin side up on the grill and cook for 6 to 9 minutes, turning once after 4 or 5 minutes, until the peaches are well marked on both sides. Transfer the fruit to bowls.

5. Step 5.

   While the peaches grill, prepare the Brown Sugar–Vanilla Ice Cream: In a small saucepan, combine 2 cups heavy cream and 1 cup whole milk over medium-high heat. Split a vanilla bean lengthwise, scrape the seeds into the pan, and add the pod. Cook, whisking occasionally, until bubbles appear around the edges. Set aside to cool for 5 minutes, then remove and discard the vanilla pod.

6. Step 6.

   Set up an ice bath: Fill a large bowl with ice-cold water, place another bowl inside, and set a fine-mesh sieve in the top bowl. In a medium saucepan, whisk together 6 large egg yolks, ⅓ packed cup light brown sugar, and ⅓ cup granulated sugar until the mixture is a full shade lighter in color, about 1 minute.

7. Step 7.

   Whisk the steeped cream into the egg yolk mixture. Set the saucepan over medium-low heat and cook for 4 to 5 minutes, scraping continuously with a soft rubber spatula, until the foam and bubbles disappear and the mixture steams, thickens slightly, and looks silky. Do not let it boil. Immediately strain the custard through the sieve into the bowl set over the ice bath.

8. Step 8.

   Let the custard cool, stirring frequently, until it reaches room temperature, about 15 minutes. Transfer to a lidded container and refrigerate until thoroughly chilled, at least 4 hours or overnight.

9. Step 9.

   Process the chilled ice cream base in an ice cream machine according to the manufacturer's instructions. Transfer the ice cream to a lidded container and serve immediately for soft ice cream, or freeze for at least 1 hour (or up to 3 weeks) before serving for firmer ice cream.

10. Step 10.

    To serve, place a scoop of Brown Sugar–Vanilla Ice Cream on each grilled peach half and top with a spoonful or two of the sourdough streusel.