Grilled Peaches with White Chocolate & Basil Icecream

Ingredients:

4-6 large yellow peaches                                                                      

Ice cream:

75g white chocolate, chopped

2 egg whites

15 basil leaves, finely chopped

1 tsp orange zest

½ C cream

½ C crème fraiche

1/3 C caster sugar

1 tsp vanilla bean paste

Orange maple butter:

3 Tbsp salted Westgold Unsalted Butter, melted

1 tsp orange zest

3 Tbsp maple syrup

To serve:

¼ C salted macadamia nuts and chopped

fresh basil leaves to sprinkle

Method:

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.