I’m not ready. The calendar just switched over to October, there is a chill in the air when I let the dogs out in the morning and the sun doesn’t even peak over the horizon until 7 am. All signs that winter is fast approaching.
So I decided to make ice cream. Not just ice cream, but peach ice cream. Fresh peaches are a summer staple. A sweet, fresh peach is the perfect snack or dessert for me. I love peaches in a cobbler or pie but plain is the best! But the only time you get a really good peach is during summer! Expecially when you live in the mid-west!
When I saw a bake-along on Amander Faber’s instagram, I knew I wanted to join in the fun and I knew peaches would be included in whatever recipe I came up with. The challenge was to use Amanda’s maple syrup infused caramel sauce. Use it in something, on something, whatever your heart desires. I think apples are the first thought this time of year because they are in season and go so well with the maple and caramel flavors. (Find her post about the bake-along HERE)
But my heart wanted one more summer treat! Now, ice cream itself is not reserved for summer, at least not for me. Ice cream is in it’s own food group and the most important in my book! I would eat it everyday (and sometimes do!) if it were not so high is calories and fat. I don’t normally go for the sugar free, fat free type. So I enjoy the real thing but try to moderate myself. (I said I TRY, not that I DO!!)
I decided that a Peach and Maple Caramel Ice Cream was the answer to all my questions this weekend. So I stopped at the store for some fresh peaches. But they had NONE! A sign that summer is truly over! But that was not going to stop me!
I found a jar of beautiful, freshly canned peaches. These were not the canned peaches that have been in syrup so long that they turn to mush when you eat them. I will say that the jar was not cheap but they were soooo worth it!
And, if I’m honest, this jar saved me time. If I had bought fresh peaches I would have had to pit them, peal them, and cook them in sugar and spices until soft enough to put them in the ice cream. Since these were already prepped and soft, I just had to cut them up, pour on the sugar/spice mixture, stir, cover and refrigerator for a few hours to let the flavors marry a bit. Step 1, DONE!
I also cheated a bit by using store bought cookies. Make your own if you choose to but these crisp oatmeal cookies are the perfect addition to this ice cream. (They also make a great treat while you are waiting for the ice cream to set.)
So get busy and make this ice cream. You will not be sorry!
Peach and Maple Caramel Ice Cream
Yield: About ½ gallon ice cream
Prep Time: 30 minutes
Chilling Time: 4 hours for the custard base
4 to 6 hours in the freezer
Ice Cream Custard Base:
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cardamom
- 4 large egg yolks
Peach Compote mixture:
- 1 32 ounce jar quality peaches in water, cut into small pieces
- ¾ cup brown sugar
- 1 teaspoon lemon juice
- 2 teaspoons ground cardamom
1 Batch Maple Caramel from Amanda Faber’s website (www.luckynumber3.us/2017/09/baake-maple-caramel)
10 Crisp Oatmeal Scotch Cookies, processed in a food processor or crushed in a bag with a rolling pin until they are large crumbles
- In a large bowl, place several ice cubes and about 2 cups of water. Set a smaller bowl inside the large bowl and place a strainer on top.
- In a medium saucepan, heat the milk, cream, cardamom, and 1/2 cup of the sugar, stirring occasionally to dissolve the sugar. Heat until the milk is hot and steam appears (about 175 degrees). This should take about 5 minutes.
- Meanwhile, whisk the egg yolks and remaining 1/4 cup sugar vigorously in a medium bowl until combined and pale yellow.
- Once the milk is about 175°, slowly pour half of the warm milk mixture into the beaten yolks, whisking constantly. Pour the rest of the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan.
- Return the pan to the stove and cook over medium heat, stirring constantly with a wooden spoon, until the mixture is slightly thickened or until a thermometer registers 185 degrees. (Do not boil the mixture and make sure that you stir constantly, or the eggs will curdle.)
- Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature. Once cooled, add in the vanilla extract and stir. Cover and refrigerate for at least 4 hours or up to 24 hours.
- Mix about 1/2 cup of the peach compote into the custard and mix well.
- Once chilled, pour the custard into the ice cream machine and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream – about 25 minutes.
- Transfer 1/3 of the ice cream to an airtight container or into a loaf pan lined with cling wrap. Spoon about ½ cup of the peach compote on top of the ice cream. Drizzle about 2 tablespoons of the maple caramel on top of the peaches. Sprinkle 3 tablespoons of the crumbled cookies on top. Repeat the process. End with the last 1/3 of the ice cream and a drizzle of maple caramel. Cover the container with plastic wrap and freeze for 3-4 hours or until set all the way through.
- To serve, drizzle more maple caramel and crumbled cookies on the top, if desired.