Rosmarin Peach

Ingredients

• 4 peaches
• powdered sugar
• 250 ml milk
• 250 ml Whipping Cream
• 100 g sugar
• 1 vanilla pod
• 3 sprigs rosemary
• 4 eggs
• 4 egg yolks
• 150 g raspberry bonbons
• 3 sprigs Mint
• 100 ml raspberry puree

Instructions

1. 1.

   Score the peach skins with a sharp knife, briefly plunge into boiling water, shock in ice water, then peel. Halve peaches, remove pits, dust halves with powdered sugar and gently grill in a skillet until the sugar caramelizes.

2. 2.

   Rosemary Ice: Scrape vanilla from pod. Bring milk, cream, sugar, vanilla, and rosemary to a boil; let steep overnight.

3. 3.

   Separate eggs. Boil cream mixture again. Remove rosemary. Whisk whole eggs and yolks with a whisk until frothy, then slowly pour in hot liquid while stirring. Return mixture to pot and cook over low heat until it forms a rose when you lightly blow on the back of a spoon—this indicates correct consistency. Do not boil; cool, strain through fine sieve, freeze in an ice cream maker or shallow bowl for 4 hours, stirring vigorously each hour.

4. 4.

   Raspberry Crunch: Grind raspberry bonbons into fine powder with a food processor. Sprinkle over parchment-lined tray and melt under oven grill for about 15 seconds. Cool and break into chunks.

5. 5.

   Fill each peach half with a scoop of rosemary ice, top with raspberry crunch, garnish with mint and raspberry puree.