I scream, you scream, don’t we all scream for ice cream? During the summer, ice cream is definitely one of those treats that I enjoy just like with this recipe for Roasted Peaches with Honeycomb! Not only is it tasty but it is cool and refreshing on a hot summer day.
Breyers Ice Cream
This year is the celebration of Breyers 150th birthday and this birthday is definitely worthy of a big celebration. I love that Breyers is committed to high quality ingredients – a promise that has been on Breyers packages for more than 100 years. The company was founded in Philadelphia in 1866 when William A. Breyer hand-cranked his first gallon of ice cream, which featured fresh fruits and nuts, and sold it to his neighbors.
All Breyers vanilla is real and from sustainably farmed, Rainforest Alliance Certified™ vanilla beans. Breyers only sources milk and cream from cows not treated with artificial growth hormones.*
Chef Curtis Stone
As part of their 150th year celebration, they partnered with Chef Curtis Stone and his wife, Lindsay Price Stone to create 12 fun, family-friendly recipes featuring Natural Vanilla. I have been a fan of Curtis Stone for years and especially loved watching him on The Apprentice!
Well, Curtis and Lindsay drew inspiration for their recipes from each month of the year as well as seasonal ingredients, to give families a way to celebrate birthdays and other special occasions with Breyers all year long. This month’s recipe is Roasted White Peaches with Honeycomb and Vanilla Ice Cream. Did you know that Breyers Natural Vanilla is America’s No. 1 vanilla ice cream? Well, I made this month’s recipe for my family to celebrate July which happens to be National Ice Cream Month. I love to roast fruit. It is simple to do and really brings out the flavor.
The honeycomb is something I had never made and thought it was cool to make. However, we weren’t big fans of the flavor. Another great topping idea would be to add some crushed sugar cone. Of course the ice cream was delicious, but it was even more amazing when paired with that sweet and juicy roasted peach! For even more from Breyers visit their Facebook, Twitter, or Pinterest page.
- 1 cup sugar, divided
- 1 lemon, zested
- 4 ripe but firm white peaches, halved, pitted
- Nonstick cooking spray
- 1/3 cup honey
- 1 1/2 tsp. baking soda
- 4 cups Breyers® Natural Vanilla Ice Cream
- Preheat oven to 425°F.
- In a small bowl, whisk 3 tbs. sugar and lemon zest for about 1 minute, or until sugar is fragrant and moist. Arrange peaches, cut side up, in a 13×9-inch baking dish. Pour 2/3 cup water into dish. Sprinkle lemon sugar mixture over peaches and roast for 25 to 30 minutes, or until peaches are slightly softened and have released their juices.
- Meanwhile, lightly spray a small baking sheet with nonstick spray. In a medium heavy saucepan over high heat, bring remaining sugar, honey, and 2 tbs. water to a boil, stirring constantly. Reduce heat to medium-high and cook, without stirring, for about 5 minutes, or until a candy thermometer reaches 305°F. Remove from heat and whisk in baking soda just until blended and mixture begins to bubble. Gently pour hot mixture onto prepared baking sheet and cool. Break honeycomb into small pieces and reserve in an airtight container.
- Spoon 1/2 cup Breyers® Natural Vanilla Ice Cream into each of 8 bowls. Top with warm roasted peaches and warm juices. Sprinkle with honeycomb pieces and serve immediately.
*Suppliers of other ingredients such as cookies, candies & sauces may not be able to make this pledge. The FDA states that no significant difference has been shown between dairy derived from rBST-treated and non-rBST treated cows.