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.

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Yield: 1 quart

Peach Ginger Ice Cream with Rum Caramel

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Ingredients

Ice Cream

• [br]
• 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
• [br]

Caramel

• [br]
• 1 cup sugar
• 6 tablespoons butter
• 1/2 cup cream
• 3 tablespoons rum

Instructions

Ice Cream

Melt 2 tablespoons of butter in a large skillet over medium-high heat. When the skillet is hot add the peaches, cut side down. Cook until peach flesh begins to caramelize, about 5 minutes each side. Cook skin-side down until the skin begins to blister, about 5 minutes. Pour rum into one side of skillet, and ignite with a long match. Let flames die down. (The rum may ignite on it's own. Don't flip out it will die down quickly) Transfer peaches a food processor, add 2 tablespoons of sugar, pulse until pureed. Set aside.

Combine egg yolks and sugar in a bowl. Whisk until thick and light.

Scald 2 cups of cream with ginger root in a sauce pan over medium-high heat. Don't let it come to a boil.

Using a ladle, drizzle scalded milk into egg mixture while whisking. Continue to add scalded cream to egg mixture, continuing to whisk while adding the cream.

Pour cream mixture with ginger root back into the saucepan and return to the stove-top, over medium heat. Stir constantly until the mixture thickens enough to coat the back of a spoon. Immediately remove from heat.

Stir in remaining cold cream to stop the cooking, remove ginger root. Add vanilla, salt, pureed peaches and crystallized ginger.

Chill the ice cream custard completely, minimum 6 hours, preferably overnight.

Churn in ice cream maker according to manufacturer's directions. Once churned, transfer to a metal loaf pan and freeze overnight to set.

Caramel

Melt the sugar over medium to moderately high heat in a two or three quarts pot, whisking or stirring the sugar as it melts to ensure it heats evenly. If it starts to clump keep don’t stress it will even out.

Cook the melted sugar to a dark amber color.

Add butter, turn down to a low heat and pour in the heavy cream (The sauce will foam up quite a bit when you add the cream), whisking it until you get a smooth sauce.

Add rum and whisk until well combined. Set aside until ready to use.

You can either pour over the ice cream or dollop the caramel on the ice cream after transferring to loaf pan. Then using a butter knife swirl the caramel into the ice cream.

Notes

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.

Did you make this recipe?

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