Smoked Peach Brown Butter Frozen Custard

Who would have thought such a decadent delicious dessert could be Paleo?!
The combination of woody smoked flavours and sweet peaches makes this frozen custard a mouth watering irresistible treat that you’ll happily be able to tuck into – guilt free.
This recipe uses Tigernut mylk – click here to find out how we make it.



3-4 Semi-Ripe Georgia Peaches (Halved and Pitted)
¾ Cup Tigernut Mylk
2 Cups 100% Grass-fed Heavy Whipping Cream (or 1¼ Full fat Coconut cream – strained)
¾ Cup Organic Honey
¼ Cup Grass-fed Salted Butter
4 Free range Egg yolks
1 Tsp. Pure Vanilla Extract
¼ Tsp. Vietnamese Cinnamon
Pinch Nutmeg
Pinch Allspice



Smoker or Smoke Gun
Peach Wood for Smoking Peaches
Ice Cream Maker



1. If you don’t have access to a smoker, smoke gun or tabletop smoker; click here to find out how to do it.
This recipe uses a horizontal offset smoker heated with charcoal and soaked peach in the wood chunks. Little charcoal was needed since you do not need much heat – just enough to produce good smoke. The smoker does not need to pass 55 degrees celsius.
2. Half the peaches and toss them in ¼ cup honey, cinnamon, nutmeg and allspice.
3. Pour it into a tin pan or use aluminum foil to make a small tray.
4. Put the peaches closer to the firebox and smoke it for 1 hour, flipping it halfway through. Once the peaches are done smoking, the skin should come right off. Peel the peaches and dice them into small pieces. While your peaches are smoking, prepare the rest of the ingredients for the Smoked Peach Brown Butter Frozen Custard.



1. First off, brown the butter. Melt the butter in a small saucepan over medium heat. Heat it slowly and have a heatproof container near by to pour the brown butter into. If you have the heat too high, it is very easy to burn the butter instead of browning it. Stir the butter occasionally until it starts to foam. Once it starts to foam, pay extra attention to the bottom of the butter. As soon as it starts getting slightly brown/caramel in color, remove it off the heat and pour it into the heatproof container. This will not allow the residual heat from the saucepan to over-brown your butter. Set the butter aside and allow it to cool.
2. Next step for the Smoked Peach Brown Butter Frozen Custard is to create the custard. In a food processor, blend together the Tigernut milk, cream, brown butter, honey, and egg yolks. Heat the mixture in a double boiler until it reaches 80 degrees Celsius while continuously stirring it. You do not want to overheat custard or else you will end up with a bowl of scrambled eggs. Strain the custard into a metal mixing bowl sitting in an ice water bath. Mix in your vanilla extract and allow the mixture to cool completely.
3. The next step depends on whether or not you have an ice cream machine.
If you do, pre-chill the custard and make the ice cream as directed by your ice cream machine’s manufacturer. While the ice cream is in a soft serve state, add in the smoked peaches.
If you do not own an ice cream machine, follow these simple instructions from Food and Wine.
Instead of cherries and pistachios like in the video, you will be folding in the smoked peaches for my Smoked Peach Brown Butter Frozen Custard. This is not covered by the ingredients list above, but if you want, you can make a smoked peach reduction and serve it with the ice cream. It is super simple: smoke two additional peaches and slice them. In a skillet over medium heat, heat 2 tbsp. butter, 2 tbsp. honey, ¼ tsp. lemon zest, ½ tsp. Cinnamon, Crushed Pralined Pecans and sliced smoked peaches. Cook until most of the moisture is gone and the mixture is thick enough to coat the back of a spoon.
4. Once the Smoked Peach Brown Butter Frozen Custard is chilled, scoop, serve and enjoy!


This scrumptious ice-cream alternative recipe is published on the Between Two Forks blog, which you can find here


Love TFF xx

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