Fried Peaches with Cinnamon Ice Cream

• Cinnamon Ice Cream:

• 1 cup half-and-half
• 1 cup heavy cream
• Half of 1 vanilla bean, split and scraped
• 1 small cinnamon stick
• 1/2 teaspoon ground cinnamon
• 3 egg yolks
• 1/2 cup sugar

• Fried Peaches:

• 1/2 cup sugar, divided
• 2 ripe peaches, halved and pit removed
• 1 cup flour
• 3/4 teaspoon baking powder
• Pinch salt
• 1 cup milk
• 1 egg
• Canola oil as needed
• 1/4 teaspoon cinnamon

To make the ice cream, combine the half-and-half, heavy cream, vanilla bean, cinnamon stick, and ground cinnamon in a heavy-bottomed saucepan and bring to a simmer. In a large mixing bowl, whisk together the egg yolks and sugar. Remove the saucepan from heat, then slowly stream the hot cream mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon, about 7 minutes. Refrigerate the custard overnight.

Strain the chilled custard through a fine-mesh sieve and process in an ice cream maker according to the manufacturer’s instructions. Freeze.

To make the fried peaches, sprinkle 1/4 cup of the sugar all over the peach halves. Place on a cookie sheet and let stand for 1 hour. Meanwhile, make a batter by whisking together the flour, baking powder, and salt in a medium mixing bowl. Add the milk and egg and whisk until smooth.

Heat at least 3 inches of oil in a deep pot until hot. Place a peach half in the batter and turn to coat. Carefully place the battered peach in the oil and fry until golden, about 2 to 3 minutes. Remove from the oil and place on a paper-towel lined tray. Repeat with the remaining peach halves.

To serve, mix the remaining 1/4 cup of sugar with the cinnamon until well combined. Toss the fried peaches in the cinnamon sugar, then place in serving bowls. Top each peach half with a scoop of cinnamon ice cream.