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.