Roasted vanilla, honey peaches, Dushi Buttons, Yka Leaves ice cream


(For 4 portions)

Roasted honey vanilla peach:

  • 4 medium sized firm ripe yellow peaches, cut in half and stone removed  
  • 300g caster sugar  
  • 100g water  
  • 50g unsalted butter 
  • 50g honey  
  • 1no. split scrapped vanilla pod      
  • 2no. large sprigs fresh thyme     
  • 120g white wine Riesling  

Yka Leaves ice cream:

  • 250g whole milk 
  • 75g whipping cream 
  • 50g caster sugar 
  • 50g egg yolks 
  • 15g Yka Leaves - ripped leaves only   


  • Duchi Buttons
  • Yka Leaves
  • roast peach juice  
  • half vanilla stick split 


Roasted honey vanilla peach:

  • Place a non stick pan on a medium heat with the sugar, water, honey, and vanilla.
  • Cook until the sugar starts to take colour, add the butter and thyme cook until a light caramel is achieved.
  • On a medium heat add the peach halves cut side down and leave until the face starts to take colour.
  • Place in the oven at 190°C for approx. 5-8 minutes remove release the peach from the pan and decook with the wine to make a sauce.
  • Leave to cool, then carefully remove the skin from the peaches.

Yka Leaves ice cream:

  • Using the milk, cream sugar and yolks make an anglaise cooking to 86°C.
  • Pass through a chinois, and cool over ice.
  • Mix through the Yka Leaves then pour the mix into a paco jet container. 
  • Freeze completely then spin on the pacojet machine when required.

Recipe: Simon Jenkins

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