Roasted Peach Caramel Ice Cream

When summer peaches are at their fragrant best, roasting them concentrates their sweetness into something extraordinary — and folded into a caramel custard ice cream, they become pure summer in a bowl. This is a rich, creamy frozen treat, deeply flavored with roasted fruit and deep caramel, the kind of homemade ice cream that puts any store version to shame. It takes a little patience and a churn, but a spoonful on a hot day makes every minute worth it.

The Roasted Peach Puree

Roast the peaches until their sugars caramelize and their flavor deepens, then puree them for the ice cream base. Roasting is the secret here — it concentrates the peaches' sweetness and adds a subtle depth that fresh fruit alone cannot match, giving the ice cream its rich, summery character.

The Caramel Custard and Churn

Build a caramel custard base, stir in the roasted peach puree, chill it, and churn it until creamy. A proper custard base gives the ice cream its rich, smooth texture, and the caramel deepens the whole thing — churn until thick, then freeze until firm for scoopable, luxurious results.

Jorj Morgan

Roasted Peach Caramel Ice Cream

Sun-kissed peaches, deeply roasted to unlock their golden sweetness, are stirred into a silken caramel custard, creating an ice cream of unparalleled depth and elegance.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Chilling Time 4 hours hrs

Total Time 5 hours hrs

Servings: 12 servings

Course: Dessert

Ingredients Method

Ingredients

  

The Roasted Peach Puree

• 6 to 8 medium peaches, peeled and thinly sliced
• 3 tablespoons brown sugar

The Caramel Custard Base

• 3 cups half-and-half
• 2 teaspoons pure vanilla extract
• 1 cup natural cane sugar
• ¼ cup water
• 6 large egg yolks

Method

 

Roast and Puree the Peaches

1. Preheat the oven to 425°.
2. Place the sliced peaches onto a rimmed baking sheet.
3. Sprinkle the brown sugar over the peaches and gently toss.
4. Roast the peaches until they begin to break down and turn golden, about 10 to 15 minutes.
5. Cool slightly and then transfer the peaches to a blender and puree.
6. You will get about 2 cups of really yummy peach puree.

Heat the Cream

1. Heat the half-and-half and vanilla in a saucepan over medium heat until little bubbles begin to form on the sides of the pan, about 5 to 6 minutes.
2. Remove the pan from the heat.

Build the Wet Caramel

1. Heat the sugar in a separate saucepan with ¼ cup water over medium heat until the sugar dissolves, about 2 minutes.
2. Increase the heat and bring the sugar to a boil.
3. Continue boiling until the sugar begins to turn caramel in color, about 8 minutes.

Combine the Caramel and Cream

1. Gently swirl the pan to make sure that the sugar colors evenly. Now, here is the tricky part. SLOWLY pour the warm half-and-half into the caramel. As it first blends, the hot caramel will bubble up and expand up the sides of the pan. Stop pouring until the bubbles settle down and then pour in the rest of the half and half.

Temper the Eggs and Thicken

1. Whisk the egg yolks in a small bowl.
2. Carefully pour about ¼ cup of the caramel/half and half into the eggs, whisking constantly. This will temper the egg yolks and help to prevent them from scrambling.
3. Pour the tempered egg yolks into the pan.
4. Reduce the heat to medium and stir until the caramel custard thickens enough to coat the back of a spoon, about 5 minutes.

Chill and Churn

1. Pour the custard through a fine sieve or colander into a clean bowl.
2. Stir in the peach puree.
3. Place that bowl into a larger bowl filled with ice cubes.
4. Chill the peach custard, stirring occasionally, until it comes to room temperature, about 20 minutes.
5. Cover the custard with plastic wrap and chill in the refrigerator for at least 4 hours.
6. Process according to the directions of your ice cream maker.