It’s that time of year! Stone fruit is popping up in all the grocery stores. I have a love for all stone fruit, but my favorite is peaches. There is nothing better than biting into a peach and the juice runs down your chin and hand. The taste and smell of a ripe juicy peach is heaven.
When I saw these beautiful peaches at the store I immediately knew they had to be mine, and they had to be made into ice cream. Not just any ice cream, but ice cream with spiced rum flambé peaches, crystallized ginger and rum caramel! Holla!!!
I will let you in on a secret about myself. I am a bit high maintenance when it comes to peaches. I love the flavor of fresh peaches. The smell of a pie or cobbler made with fresh ripe peaches takes me back to when my family was stationed in Georgia. Mom would take my sister and I out for peach cobbler a la mode. My eyes roll back just thinking about it.
On the other hand, I hate peach flavored foods and canned peaches. The overt sweetness of peach flavored food and canned peaches make my teeth hurt.
Also, I can’t get over the texture of canned peaches. Mushy, eww. I associate them with school cafeteria lunch. Lunch lady weird. Not a good association. Am I weird?
There was a moment that I thought this post wasn’t going to make it.
You may not know this about me, but I suffer from a little thing called impatience. This is probably why I like to cook and am reluctant to bake. After all, why wait till later when you want it now? I’ll tell you why. Because sometimes you have to wait to get it right.
Because I am impatient I didn’t give the ice cream custard time to cool completely. When I put it in the ice cream maker to churn it wouldn’t freeze. I won’t lie, I panicked. After my 2 minute panic, I transferred the custard back into the bowl and into the refrigerator to let it cool overnight. The second time around it churned beautifully. The lesson is to be patient and let the custard cool completely.
Life will be incomplete without this ice cream in your life. There will be a void, a void that can only be filled by ice cream, with a heaping bowl full of peach ginger ice cream drizzled with rum caramel. Don’t we all fill voids with ice cream?
Maybe a bowl isn’t your style. Maybe you like ice cream floats? With warmer temperatures soon upon us, it doesn’t matter how you choose to enjoy your ice cream, heaped in a bowl or in a float, just enjoy it. Ice cream is creamy cool happiness.
I think I have discovered my new favorite ice cream flavor. Crazy creamy peach ice cream with hidden nuggets of crystallized ginger drizzled with rum caramel. Need I say more!? It’s the ultimate peaches and cream with a punch of ginger. It’s heavenly.
Now if you don’t mind, I have a void to fill.
- 1 1/2 lbs quartered peaches (4-5 large peaches)
- 2 tablespoons butter
- 1/4 cup rum
- 2 tablespoons sugar
- 5 egg yolks
- 1/2 cup sugar
- 3 cups heavy cream, cold
- 1 1/2 inch piece ginger, peeled
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1/4 cup crystallized ginger, diced
- 1 cup sugar
- 6 tablespoons butter
- 1/2 cup cream
- 3 tablespoons rum
Caramel can be stored it in an air tight container for up to two weeks. When you take it out after being chilled it will have thickened a bit. Microwave for 60 seconds or until it is back to pouring consistency.