Peach (Ginger) Ice Cream with Whiskey Caramel




  • 1½ lbs quartered peaches (4-5 large peaches)
  • 2 tbsp. butter
  • ¼ cup your favorite rum
  • 1 tbsp. sugar
  • 5 egg yolks
  • ½ cup sugar
  • 3 cups heavy cream, cold (Or 2 cups heavy cream & 1 cup full fat coconut milk)
  • 1½ inch piece ginger, peeled (optional)
  • 1 tsp. vanilla
  • 1 tbsp. Tastic Sweet*
  • 1 tsp. salt
  • ¼ cup crystallized ginger, diced (optional)


  • 1 cup sugar
  • 6 tbsps. butter
  • ½ cup cream
  • 3 tbsps. whiskey (I used a peach whiskey)


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.



  1. 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.
  2. Pour rum into one side of skillet and ignite with a long match. Let flames die down. (The rum may ignite on its own. Don't flip out it will die down quickly) 
  3. Transfer peaches a food processor, add 2 tablespoons of sugar, pulse until pureed. Set aside.
  4. Combine egg yolks and sugar in a bowl. Whisk until thick and light.
  5. 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.
  6. 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.
  7. Stir in remaining cold cream to stop the cooking, remove ginger root. Add vanilla, Tastic sweet, salt, pureed peaches and crystallized ginger. Chill the ice cream custard completely, minimum 6 hours, preferably overnight.
  8. Churn in ice cream maker according to manufacturer's directions. Once churned, transfer to a metal loaf pan and freeze overnight to set.
  9. For the 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.
  10. 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.
  11. 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.


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