Grilled Peaches with White Chocolate & Basil Ice Cream

. January, 2024
Grilled Peaches with White Chocolate & Basil Ice Cream

BBQs aren’t just for meat! The star of your next BBQ is right here - flavour packed and simple, it’s a true crowd-pleaser.

Serves: 4-6


4-6 large yellow peaches                                                                      

Ice cream
75 grams white chocolate, chopped
2 egg whites
15 basil leaves, finely chopped
1 teaspoon orange zest
½ cup cream
½ cup crème fraiche
cup caster sugar
1 teaspoon vanilla bean paste

Orange Maple Butter
3 tablespoon salted Westgold Unsalted Butter, melted
1 teaspoon orange zest
3 tablespoon maple syrup

To serve
¼ cup salted macadamia nuts and chopped
fresh basil leaves to sprinkle


To make the ice cream

Beat the egg whites until stiff using an electric beater. 

Gradually pour in the caster sugar and beat well until the sugar is dissolved.  

Whip the cream until thick, add the crème fraiche, vanilla, basil and zest and beat together until soft (like the consistency of Greek yoghurt).  

Fold the egg white, white chocolate and cream mixture together gently.  Cover and freeze for 8 hours.

The ice cream can be made the day before, but it might need to sit out of the freezer for ½ hour to soften slightly and make it easier to scoop.

To make the maple butter

Stir together the butter, maple syrup and zest.

To prepare and cook the peaches

Heat the BBQ grill to medium. 

Halve the peaches and remove the stone. Lightly brush the cut side of the peach with maple butter and place it down onto the grill. Brush the skin side with the maple butter.  

Close the lid and cook for 4-5 minutes each side. 

Remove from the BBQ and place onto a serving platter. Top with scoops of ice cream.

Pour over the remaining maple butter and sprinkle with macadamia nuts and fresh basil leaves. 

Serve immediately.


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