Warm weather calls for fruity desserts – and that’s just what we have here with the Grilled Stone Fruit with Mascarpone Ice Cream recipe! These fabulous little treats can certainly be made on a grill, but we love using a cast iron grill pan too! Not to mention, it’s a great back up plan for rain! Our favorite part of this recipe? The EASY mascarpone ice cream! Don’t have the time? Whipped cream or whipped mascarpone will do!
Grilled Stone Fruit with Mascarpone Ice Cream
Makes: 4 servings
Total Time: 20 minutes + freezing time for ice cream
mascarpone ice cream
4 ounces mascarpone cheese
1 cup sweetened condensed milk
2 cups heavy cream
2 teaspoons vanilla
pinch of flaky sea salt
4 peaches (or other stone fruit), halved and pit removed
4 tablespoons butter, melted
½ teaspoon cinnamon
sprigs of mint
To make the ice cream, add the mascarpone and sweetened condensed milk to the bowl of a stand mixer fitted with the whisk attachment. Whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Spoon the ice cream into a freezer safe container and freeze 4-6 hours or overnight.
Preheat a grill pan to medium-high heat and brush the grates with oil. In a large bowl, toss the fruit with melted butter and sprinkle with cinnamon. Place fruit, cut side down in the pan. Grill for 2-3 minutes, or until light char marks appear, flip and grill another 2-3 minutes. Remove from pan. Serve the fruit warm, with a large scoop of mascarpone ice cream, toasted almonds, a few sprigs of mint and a drizzle of honey!