What's better with Ice Cream than Peaches!

When peaches hit peak summer ripeness, the grill is the best thing that can happen to them. Heat caramelizes their natural sugars and concentrates the juice, turning an already-sweet fruit into something jammy, smoky, and warm.

Tossing the quartered peaches in sugar before they hit the grates speeds that caramelization, helping the cut sides take on grill marks and a glossy, candied edge.

The whole appeal is contrast: warm, soft, slightly charred fruit against cold, creamy vanilla bean ice cream melting into the grooves. Serve it the second the ice cream goes on, while the peaches are still hot, for that pool of vanilla-flecked cream.

Use peaches that are ripe but still firm. Too soft and they fall apart on the grill; underripe and they won’t caramelize or sweeten the way you want.

Pro Tips

• Pick ripe but firm peaches; overripe fruit turns to mush on the grates.
• Oil the grill grates lightly so the cut sides don’t stick and tear when you flip them.
• Grill cut-side down first for caramelized grill marks, then turn to warm through.
• Serve immediately so the contrast of hot fruit and cold ice cream is at its best.

Variations

• Drizzle with honey, balsamic glaze, or a splash of bourbon before serving.
• Sprinkle with cinnamon, toasted nuts, or crushed amaretti for crunch.
• Swap the vanilla for salted caramel or butter pecan ice cream.