Description
No churn roasted peach ice cream swirled with bourbon caramel sauce and candied pecans.
Ingredients
Scale
For the Peach Puree
- 5–6 Ripe Peaches
- 2 TBSP Honey
For the Bourbon Caramel
- 1 C Granulated Sugar
- 1/4 C Water
- 2 TBSP Light Corn Syrup
- 1/2 C Heavy Cream, at room temperature
- 2 TBSP Salted Butter
- 2 TBSP Bourbon Whiskey
For the Bourbon Caramel Peach Ice Cream
- 1 14 oz Can Sweetened Condensed Milk
- 1/2 C Roasted Peach Puree
- 2 tsp Vanilla Extract
- 2 C Heavy Cream, cold
- 1/2 C Bourbon Caramel + more for serving
- 1/2 C Candied Pecans *optional
Instructions
For the Roasted Peach Puree
- Preheat the oven to 400 and line a quarter sheet pan with parchment. (half sheet is fine too)
- Slice the peaches and then toss them with the honey. Spread into an even layer on the sheet pan.
- Roast at 400 for 12-15 minutes, until soft and lightly browned.
- Once cool enough to handle, puree in a food processor or high powered blender.
- Pass through a metal sieve and set aside.
For the Bourbon Caramel
- In a medium saucepan, stir together the sugar, water, and corn syrup. Cook over medium until bubbles start to form around the edges.
- Cover with a lid and let cook for 3 minutes. This creates steam and prevents the caramel from crystallizing.
- Uncover and let cook until the caramel reaches a dark amber color – around 375 degrees. Don’t stir during this time, but swirl the pan around gently instead.
- Using a wooden spoon, stir the caramel as you carefully drizzle in the heavy cream.
- Once combined, stir in the butter and bourbon. Let cool completely.
For the Bourbon Caramel Peach Ice Cream
- In a medium bowl, stir together the sweetened condensed milk, vanilla, and roasted peach puree.
- In a separate bowl, use a hand mixer to whip the heavy cream to stiff peaks.
- Fold 1/2 C of the whipped cream into the condensed milk mixture, then fold the entire condensed milk mixture into the remaining whipped cream.
- In a freezer safe dish (I use a 9X9 metal baking pan) layer the ice cream and caramel sauce in three layers. Add 1/3 of the ice cream base, then swirl in 1/3 of the caramel and sprinkle with 1/3 of the pecans. Repeat until you have 3 layers.
- Freeze for 6 hours or overnight.