2 cups half'n'half
1 cup whipping cream
1/2 cup sugar
1/2 cup peach preserves (not jelly)
1 vanilla bean, split and scraped
Pinch kosher salt
4 medium peaches, halved, seeded and grilled or broiled until brown

1) Combine all ingredients (including the bean and its pulp) in a large sauce pan and place
over medium heat.

2) Attach a frying or candy thermometer to inside of pan. (see note below)

3) Stirring occasionally, bring the mixture to 170 degrees F.

4) Remove from heat and strain into a lidded container.

5) Cool mixture, then refrigerate mixture overnight to mellow flavors and texture.

6) Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not
freeze hard in the machine.

7) Meanwhile, chop peaches roughly.

8) Once the volume has increased by 1/2 and reached a soft serve consistency, add the
peaches and continue turning to incorporate.

9) Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour
before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As
soon as you see a bubble his the surface, remove it from the heat. Do not let it boil.

Yield: About a quart and a half

Alton Brown "Good Eats: A Treasury"
]https://archive.org/details/Good_Eats_A_Treasury_Of_Favorite_Recipes_2003_Edition

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KEY LIME SORBET



1 cup sugar
1 cup key lime preserves***
1 lemon, zested and juiced
1 lime, zested and juiced
4 cups lime flavored club soda or seltzer
Kosher salt

1) Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low
heat until sugar and preserves are melted.

2) Add citrus juice and zest.

3) Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3
hours.

4) Turn mixture in ice cream maker per maker's instructions or until mixture reaches the
consistency of a firm slush.

5) Return mixture to lidded container and harden in freezer 1 hour before serving.

6) If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator
for about half an hour before serving. If you'd like a more assertive sorbet, double the
amount of citrus zest.

Yield: 1 1/2 quarts