Ingredients
Serves 4
Baked Peaches:
4 semi ripe peaches
100g amaretti biscuits
4 - 6 tbsp amaretto
1 tsp salt
Unsalted butter (to grease dish)
50ml mineral water
50ml amaretto (extra)
Smoked Ice-cream:
1 litre milk
1 litre cream
600g yolks
250g castor sugar
300ml condensed milk
10 vanilla pods
Method
Baked Peaches
Preheat the oven to 220°C.
Butter an oven-proof dish.
Cut the peaches in half and remove the stone. Using a melon baller or spoon, scoop the flesh out leaving a wall and set aside. Chop flesh finely and place in a bowl.
Crush the amaretti biscuits in a food processor. Add to the bowl of chopped peaches. Mix in the salt and the amaretto to form a rough paste.
Put the peach and amaretti biscuit mix into the scooped out peaches. Place in the buttered ovenproof dish, which will hold them tightly.
Pour 50ml of mineral water and 50ml of amaretto into the bottom of the dish, to stop it sticking, and to make a syrup.
Bake for 10 -15 minutes until the peaches are soft to the touch and the crust is a golden brown crust.
Serve with the syrup, and ice cream.
To Make the Smoked Ice-Cream
Place the milk, cream, condensed milk and vanilla pods into a saucepan and bring to the boil.
Line a deep tray with foil and scatter an even layer of hickory wood chips on the base of the lined tray. Put a wire rack on top of the hickory chips.
Place the tray on top of the stove and wait for the chips to start smoking. Once smoking, place the saucepan in the tray and place a lid on top.
Stir the milk mix every 5 minutes until the milk mix has a subtle smoky flavour.
Place the egg yolks and sugar into a bowl and whisk until incorporated. Pour the hot smoky milk mix onto the eggs and whisk until incorporated.
Place back onto the stove on a low heat. Constantly stir the mix until it reaches 82°C.
Pull off the stove; pass through a sieve, let cool.
Once cool, churn the mix in an ice-cream machine.