adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Caramelized Peach Ice Cream
Caramelized Peach Ice Cream
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
325 minutes
Indulge in heavenly homemade caramelized peach ice cream for a divine treat worth the wait.
Ingredients:
  • 4 large ripe peaches, halved and pitted
  • 2 tablespoons unsalted butter, or as needed
  • 0.25 cup dark brown sugar
  • 1 teaspoon ground cinnamon, or to taste
  • 3 cups milk
  • 0.5 vanilla bean, split lengthwise
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat the oven to a piping hot 400 degrees F (200 degrees C).
  • Coat the cut portion of each peach half with a generous amount of butter, then place them cut-side down in a baking pan.
  • Bake in the preheated oven for about 20 minutes until mostly cooked and bubbly. Flip peaches with a spatula and generously sprinkle brown sugar and cinnamon into the juicy halves.
  • Seal the pan with foil and bake for an additional 15 minutes until the peaches are tender and the sugar, butter, and juices create a luscious caramel sauce.
  • In a large pan over medium heat, gently heat up the milk with the split vanilla bean. Stir continuously to prevent burning and maintain a gentle simmer.
  • Combine egg yolks, sugar, cornstarch, and vanilla extract in a bowl and whisk until mixture is smooth and fully blended.
  • Once the peaches are cooked, gently peel off the skins (enjoy a little snack, they're delightful!). Mix the peeled peaches and their caramelized juices into the hot milk. Stir well and let it simmer for approximately 10 minutes.
  • Discard the vanilla bean and gently scrape out the flavorful seeds into the warm milk.
  • Puree the peaches and milk using an immersion blender, being cautious as the mixture is hot.
  • Gradually whisk 1/2 cup of the warm milk mixture into the egg yolk blend. Slowly incorporate more hot milk to temper.
  • Cool the milk to 170 degrees F (76 degrees C. Whisk in the egg yolk mixture and cook on low heat, stirring constantly, until a custard forms, 5 to 10 minutes.
  • Pass the custard through a sieve, then use a silicone spatula to work through the thick mixture for up to 10 minutes, pressing and stirring as needed.
  • Transfer the mixture to an ice cream maker, following the manufacturer's instructions, and freeze for approximately 20 minutes. Once done, transfer the ice cream to an airtight container and freeze until firm, roughly 4 hours.

Similar Recipes