Fresh Peach Ice Cream with Caramel

Fun things:

Yeah sure, you can use frozen peaches. I am actually a huge fan of frozen fruit (except for the cost). They are great for smoothies, and equally great for making ice creams. Since this is peach season, I thought it completely appropriate to use the fresh stuff. I won’t make fun of you if you use frozen. Maybe.

I know I have mentioned this in previous ice cream recipes, but ice cream is a tedious process. It’s also not cheap. It’s amazing how much cheaper it is to buy it already made. Ice cream is just one of those foods that unfortunately costs more to make. It’s worth it though! Don’t let this hinder you! You can’t beat the flavors and textures of really fresh ice cream.

I know I have ALSO mentioned this before, but if you plan on making ice creams quite a bit, PLEASE PLEASE PLEASE invest in an ice cream maker (a residential one). It will bring new light into your life. You don’t HAVE to churn it, but it won’t be as smooth and rich in the end. I warned you.

The caramel sauce is totally optional. We wanted some extra sweetness in our peach ice cream, but if you aren’t a huge fan of caramel this is totally ok. Just eliminate this from the recipe. It won’t make or break your ice cream.

For our beer pairing today, I strongly considered going the stout right, and then quickly changed my mind. This ice cream is already EXTREMELY rich. Normally, I wouldn’t go light, but I thought it appropriate for it being a Summertime recipe. A peach(y) beer was the only way to go and I could think of no better option than Dogfish Head’s Festina Peche which is a great Summertime brew. I know that we are out of the distribution period of this beer, but it’s still floating around. It’s dry and has a lot of characteristics of a great white wine. It’s crispness and freshness pairs perfectly with this ice cream, and it’s not just because they are both peach!

I hope everyone had a great weekend! Later on this week, I will have all of your Labor Day Picnic must haves compiled into one great post! Also, I know that I’m slacking on my Saturday Round Ups, but it’s a lot harder than I thought it would be to pull it together! I WILL have one ready for you in two weeks. I promise =).

Fresh Peach Ice Cream with Caramel

From Cooking and Beer | Desserts | American

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Savor the flavors of summer with a fresh peach ice cream!

Total 01:10

Prep 00:40

Cook 00:30

High cal Calories 393kcal

High fat Total Fat 18g

High sat-fat Saturated Fat 10g

High chol Cholesterol 144mg

sodium Sodium 141mg

carbs Total Carbohydrate 55g

Serving size 181g Calories from fat 159kcal Fiber 1g Protein 5g Sugar 53g

Ingredients

• FOR THE ICE CREAM
• 1 1/2 pounds peaches, peeled, pitted and diced
• 1 cup sweetened condensed milk
• 1 cup whole milk
• 2 cups heavy cream
• 6 large egg yolks
• seeds from one vanilla bean
• 1 cup granulated sugar
• FOR THE CARAMEL SAUCE
• 1/4 cup brown sugar
• 3/4 cup granulated sugar
• 1/2 cup half and half
• 4 tablespoons butter
• 1/4 teaspoon kosher salt
• 1 1/2 teaspoons vanilla extract

Directions

1. For the ice cream, start by adding the diced peaches to the bowl of your food processor or blender. Pulse until completely pureed and then set aside.
2. Add the sweetened condensed milk to a large saucepan over medium heat. Bring to a simmer and then add the whole milk and heavy cream. Stir occasionally for about 5 minutes and then remove from heat.
3. In a large bowl, whisk the eggs yolks until they are light in color. Slowly add in the seeds from the vanilla bean and the sugar and whisk to combine. At this point, the mixture should be on the thicker side. Now slowly temper the cream mixture into the egg mixture by adding 1/2 cup of the cream mixture at a time. Once about half of the cream mixture is tempered in, you can transfer the egg mixture into the saucepan with the remaining cream mixture. Cook the mixture over low heat, stirring frequently, until the mixture thickens slightly. Remove from heat and pour into a container. Stir in the pureed peaches. Allow for the mixture to sit at room temperature for about 20 minutes and then cover and refrigerate for 2-4 hours.
4. At this point, make sure you have done all of the necessary preparations for your ice cream machine (for example, make sure the container has been frozen and everything is ready to go). Now pour the mixture into your prepared ice cream machine and process per your manufacturer’s instructions. This should take about 25-30 minutes depending on your ice cream maker. Remove from the ice cream maker and transfer the now soft-serve ice cream to a freezer-safe container with an airtight lid. Gently fold in the caramel sauce (recipe below) and stir gently to create a swirled effect. Cover and freeze for 4-8 hours for hard ice cream or serve immediately for soft serve.
5. For the caramel sauce, combine the sugars, half-and-half, butter and salt in a saucepan over low heat. Cook while whisking gently for 10-12 minutes, or until the mixture has thickened quite a bit. Add the vanilla and cook another 3-4 minutes. Remove from heat and transfer to an air tight container. Let chill in the refrigerator for at least an hour before adding to the ice cream.

Tips

• Inactive Time: 4-6 hours
• Hardware: * Bowls * Wooden Spoons * Rubber Spatulas * Measuring Cups * Measuring Spoons * Saucepans * Air-Tight Containers * Food Processor or Blender * Sharp Knife * Cutting Board * Whisk *

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Description Wikipedia

Analyzed by Kitchenbug