Grilled stone fruit with cream cheese ice cream & sweet jasmine syrup recipe

Ingredients

• 2 cups [480 ml] heavy whipping cream
• One 14-oz [420-ml] can sweetened condensed milk
• 1 tsp vanilla extract
• 8 oz [230 g] whipped cream cheese, at room temperature

• ½ cup [170 g] honey
• ½ cup [100 g] sugar
• 3 bags jasmine tea
• ½ tsp salt
• ¼ tsp vanilla extract
• Canola or coconut oil for brushing
• 6 ripe stone fruits, halved and pitted
• 1 cup [120 g] black walnuts or regular walnuts, toasted and finely chopped
• ¼ cup [10 g] finely chopped fresh mint

1. To make the ice cream, in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or in a large bowl, using a handheld mixer), whip the cream until stiff peaks form, 2 to 3 minutes. Slow the mixer to medium speed, add the condensed milk, vanilla, and whipped cream cheese, and beat until the mixture is smooth. Transfer to a freezer-safe container, cover with plastic wrap, and freeze until totally firm, at least 6 hours or overnight.
2. For the jasmine syrup, in a small saucepan, over medium-high heat, simmer 1 cup [240 ml] of water with the honey and sugar, stirring until the sugar is dissolved. Remove from the heat and steep the tea bags in the syrup for 5 minutes. Dispose of the tea bags. Add the salt and simmer over medium heat until reduced by half. Remove from the heat and stir in the vanilla. Cool completely before using (it will thicken into a nice syrup as it cools).
3. To prepare the fruit, heat a stove-top grill pan over medium-high heat and brush with canola oil or spray with nonstick cooking spray. (Alternatively, you can cook the fruit on an outdoor grill, if you prefer.) Brush each stone fruit half with some of the oil. Grill the fruit, cut-side down, until they’ve softened and have nice grill marks, 3 to 4 minutes, turning them 45 degrees halfway through. Flip the fruit over and grill for 3 to 4 more minutes.
4. To serve, transfer the grilled fruit to a large platter and top with scoops of the cream cheese ice cream. Drizzle with some of the thickened jasmine and honey syrup, and sprinkle with some toasted walnuts and mint.