Name: Homemade Peach & Caramel Ice Cream Recipe
Prep time: 30 min
Ingredients: 1 1/2 cups whole milk; 1 1/2 cups heavy cream; 3/4 cups granulated sugar; 2 teaspoons vanilla extract; 1 teaspoon ground cardamom; 4 large egg yolks; 3 peaches, pitted and chopped - skinned if desired; 3/4 cup brown sugar; 1 teaspoon lemon juice; 1 teaspoon ground cardamom

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Peach and Maple Caramel Ice Cream

Yield: About ½ gallon ice cream

Prep Time: 30 minutes

Chilling Time: 4 hours for the custard base

4 to 6 hours in the freeze

Homemade Peach & Caramel Ice Cream Recipe

Recipe by Tanya Ott

Servings

servings

Prep time

minutes

Total Time

4 to 8 hours

Ingredients

For the Ice Cream Base
1 ½ cups whole milk
1 ½ cups heavy cream
¾ cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cardamom
4 large egg yolks
Peach Compote mixture
3 peaches, pitted and chopped - skinned if desired
¾ cup brown sugar
1 teaspoon lemon juice
1 teaspoon ground cardamom
1 Batch Homemade Caramel OR Store-bought Jar of Caramel
10 to 12 Scotch Oatmeal OR Gingersnap Cookies

Directions

In a large bowl, place several ice cubes and about 2 cups of water. Set a smaller bowl inside the large bowl and place a strainer on top.
In a medium saucepan, heat the milk, cream, cardamom, and ½ cup of the sugar, stirring occasionally to dissolve the sugar. Heat until the milk is hot and steam appears (about 175 degrees). This should take about 5 minutes.
Meanwhile, whisk the egg yolks and remaining ¼ cup sugar vigorously in a medium bowl until combined and pale yellow.
Once the milk is about 175°, slowly pour half of the warm milk mixture into the beaten yolks, whisking constantly. Pour the rest of the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan.
Return the pan to the stove and cook over medium heat, stirring constantly with a wooden spoon, until the mixture is slightly thickened or until a thermometer registers 185 degrees. (Do not boil the mixture and make sure that you stir constantly or the eggs will curdle.)
Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature. Once cooled, add in the vanilla extract and stir. Cover and refrigerate for at least 4 hours or up to 24 hours.
To make the peach compote, put the compote ingredients in a saucepan and heat over medium-low heat until bubbling. Turn down the heat and simmer for about 10 minutes, until the juices thicken. Remove from heat and seat aside to cool completely.
Mix about ½ cup of the cooled peach compote into the custard and mix well.
Pour the custard into an ice cream machine and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream - about 25 minutes.
Transfer ⅓ of the ice cream to an airtight container or into a loaf pan lined with cling wrap. Spoon about ½ cup of the remaining peach compote on top of the ice cream. Drizzle about 2 tablespoons of the caramel on top of the peaches. Sprinkle 3 tablespoons of the crumbled cookies on top. Repeat the process. End with the last ⅓ of the ice cream and a drizzle of caramel. Cover the container with plastic wrap and freeze for 3-4 hours or until set all the way through.
To serve, drizzle more maple caramel and crumbled cookies on the top, if desired.