It’s Summertime and that means our family is on an ice cream kick. My husband’s grandfather owned a dairy farm and Rob fondly shares memories of the many times he and his Grandpa would share ice cream – by the bucketfuls from what it sounds like! I’m sure you can all figure out from this blog that my husband is my additional child – especially when it comes to ice cream or sno-cones. Yes – he’s a big kid!
When we were getting married one of the gifts we put on our registry was an ice cream maker and we actually got it too!! Rob’s sister and her family generously gave us this awesome gift – that has been very well used! We usually make a very basic mint chocolate chip ice cream since that’s the big kid’s favorite, but I happened to have an over-abundance of fresh peaches. So, rather than seeing them go to waste or dealing with freezing them, I decided to make some homemade ice cream for the 4th of July!! It turned out great too!! I didn’t use all of the peaches I had to make the ice cream and I thought of making a sauce to top off the ice cream. OMG! It was amazing! If you’ve ever had bananas foster this sauce is very much like that. It’s rich and warm, and luscious and paired with the cold ice cream – the combination is a burst of amazing flavors and temperatures in your mouth. Now some of you may be concerned about your kids eating this with the rum sauce, but trust me the rum will burn off as the sauce cooks and all that’s left is the flavor – no alcohol. It’s perfectly safe for kids to eat!
The only thing I felt was missing was some kind of crunchy component. The peaches were soft, the ice cream was soft and while they were both delicious, it did have a monotone texture to it. So, maybe think about tossing some pecans or crushing some Nilla Wafer cookies on top to give it a little crunch.
I hope you’ll enjoy this as much as my family has! I have no more ice cream left – and no more peaches! 😦
Peach Ice Cream and Warm Peach Rum Sauce
Peach Ice Cream
10-12 large ripe peaches, peeled, pitted, and chopped into small pieces
1 cup sugar, divided
1/2 cup milk (I use 1%)
2 1/2 cups heavy cream
1 tsp. vanilla extract
1) In a large bowl, sprinkle 1/3 cup of sugar over the chopped peaches. Mix to coat and let sit for about 2 hours to allow the peaches to macerate and create lots of juices.
2) In a separate bowl, combine the remaining 2/3 cup of sugar, milk, heavy cream, and vanilla extract. Mix well until sugar is dissolved.
3) Drain the peaches (reserving the liquid) and pour the liquid from the peaches into the heavy cream mixture. Mix well.
4) Pour the mixture into your ice cream maker and make according to your maker’s instructions. When you have about 5-8 minutes left of churning, add the chopped peaches to the ice cream mixture and allow it to finish churning.
5) Remove from the machine and store in freezer safe containers in the freezer for at least 4 hours to allow the ice cream to harden and set.
Peach Rum Sauce
4 Tbsp. butter
6 Tbsp. packed light brown sugar
3/4 tsp. cinnamon
8 peaches, peeled, pitted, and chopped
2 tsp. vanilla extract
2 Tbsp. dark rum
Peach Ice Cream (or desired flavor)
1) In a large skillet, melt butter over medium heat. Add brown sugar, cinnamon, and vanilla extract. Allow the butter and sugar to melt/dissolve.
2) Add peaches and cook until tender – about 4-6 minutes.
3) Add the rum away from the heat. After rum has been added, return pan to heat and cook until sauce thickens – about 4-6 minutes.
4) Pour warm sauce over peach ice cream.
5) Sit back, relax, and enjoy – because this is gonna be good!!!!
Peach Rum Sauce recipe adapted from Williams-Sonoma.