Caramel Peach Ice Cream
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1½ quarts
Buttery caramel and sweet, fruity peaches come together in this incredible homemade ice cream.
  • 1 cup sugar, divided
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4-6 large egg yolks
  • 1 cup peach puree (blend the peaches in a blender)
  • ½ tsp. salt
  • 1 teaspoon vanilla extract
  1. Sprinkle ⅔ cup of the sugar over the bottom of a heavy duty 3 to 4-quart saucepan or pot. Heat gently until the sugar melts and becomes a golden amber color. Remove from heat and immediately add the hot cream. Stir with a wooden spoon and heat gently over medium heat until all of the caramel has dissolved into the cream. Add milk. Remove from heat.
  2. In a bowl, whisk the eggs with the remaining ⅓ cup of sugar and the salt. Pour the hot cream mixture into the eggs in a slow, steady stream while whisking. Pour back into the pan and and cook over medium heat until the mixture thickens and the temperature is 170 degrees F on an instant read thermometer. Remove from heat and immediately pour through a fine mesh sieve into a clean bowl. Add the peach puree and vanilla extract. Let cool slightly, then cover tightly with plastic wrap chill in the refrigerator for at least 2-3 hours, or until very cold.
  3. Churn according to manufacturer directions. Transfer ice cream to a freezer-proof container and tightly cover. Let harden in freezer for a few hours or until ready to serve.
Recipe by Cafe Johnsonia at