Peach Ice Cream
Serves: 1
a delicate and luscious ice cream made with Colorado peaches and drizzled with a Pink Himalayan salted caramel sauce.
  • 1½ cups/355mL organic whole/full fat milk
  • 1½ cups/355mL organic heavy cream/double cream
  • ¾ cup organic cane sugar
  • 5 large organic egg yolks
  • 2 teaspoons vanilla extract
  • 5 medium sized ripe peaches, peeled, pitted and chopped
  • ¼ cup organic cane sugar
  • 1 cup organic cane sugar
  • ¼ cup water
  • ½ cup heavy/double cream
  • ½ teaspoon sea salt, I used Pink Himalayan
  1. In a medium saucepan, add the milk and cream and gently bring up to almost boiling.
  2. In a large bowl, add the egg yolks and sugar and beat together to mix.
  3. Once the milk comes up to a boil, add it slowly to the bowl with the egg yolks and sugar mixing well as you drizzle the milk in.
  4. Do not add to quickly or you will have scrambled eggs.
  5. Once the milk is added and incorporated with the egg yolks, add the mixture back into the saucepan.
  6. On medium low heat, heat the custard until thick and coats a spoon.
  7. Stir continuously and do not let it boil.
  8. Once thickened pour through a fine sieve into a bowl and chill until cool before pouring into ice cream maker.
  9. While the custard is chilling, make the peach puree that will be added into the custard.
  10. Place the chopped peaches into a food processor and pulse until almost a puree.
  11. Add the peach puree and the sugar to a small saucepan and heat on medium heat until thick and jammy.
  12. This will take about 15-20 minutes. You want about a cup or so of cooked peach puree.
  13. Let the peach puree cool.
  14. Once the custard is chilled and the peach puree is cool, combine the two together to make a peach custard base for the ice cream.
  15. Pour the peach custard into the bowl of a chilled ice cream maker and follow the instructions for your ice cream maker.
  16. It will take about 20 minutes for the ice cream to churn and then scoop out into a storage container to freeze the ice cream until serving time.
  18. In a small sauce pan, add the sugar and water and heat on medium.
  19. Let the sugar melt and allow it to turn an amber colour.
  20. This will take some time, about 10-15 minutes.
  21. Watch carefully as the sugar can go from amber to burnt in seconds.
  22. Heat the cream in a small pitcher in the microwave and add the sea salt.
  23. Once the sugar turns a golden amber colour, add the cream carefully, it will splutter.
  24. Mix off heat until all the sugar is melted and he cream is incorporated.
  25. Pour into a heat proof jar and allow to cool.
  26. Pour on ice cream before serving if desired.
You could stir through some caramel into the ice cream, if desired. I left it on the side since my children don't all like caramel on their ice cream. The caramel sauce can also be used on other cakes, cookies and bread pudding. Store in the fridge.
Nutrition Information
Serving size: 10 Calories: 424 Fat: 22g Saturated fat: 13g Unsaturated fat: 8g Carbohydrates: 53g Sugar: 50g Sodium: 165mg Fiber: 1g Protein: 4g Cholesterol: 164mg
Recipe by Coffee and Crumpets at