Indulge in a summer treat that will tantalize your taste buds and elevate your dessert game to new heights! Our Peach Ginger Ice Cream with Rum Caramel is not just any ordinary ice cream—it's a luscious blend of ripe peaches and zesty ginger, swirled with a rich, buttery rum caramel that will leave you craving more. Perfect for warm evenings or special gatherings, this recipe is a delightful fusion of flavors that promises to impress your friends and family. Ready to embark on a delicious adventure? Let’s dive into the sweet and creamy world of homemade ice cream!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups ripe peaches, peeled and chopped
- 1 tablespoon fresh ginger, grated
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup dark rum
- 1/2 cup brown sugar (for caramel)
- 1/4 cup butter (for caramel)
Instructions
- Prepare the peaches by washing, peeling, and chopping them into small, uniform pieces. Grate the fresh ginger finely to ensure even distribution of flavor.
- In a medium saucepan, combine heavy cream, whole milk, granulated sugar, and grated ginger. Heat the mixture over medium heat, stirring constantly until sugar completely dissolves. Do not allow the mixture to boil.
- Remove the cream mixture from heat and stir in vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for about 1 hour to chill thoroughly.
- While the cream mixture chills, puree the chopped peaches in a blender until smooth. Strain through a fine-mesh sieve to remove any fibrous bits.
- Once the cream mixture is cold, fold in the peach puree and mix until well combined. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes.
- For the rum caramel, melt butter in a small saucepan over medium heat. Add brown sugar and stir continuously until it becomes smooth and bubbling.
- Carefully add dark rum to the caramel, stirring quickly to incorporate. Allow the mixture to simmer for 2-3 minutes until it thickens slightly. Remove from heat and let cool.
- Transfer the churned ice cream to a freezer-safe container. Drizzle rum caramel between layers of ice cream, creating a swirl effect.
- Freeze the ice cream for at least 4 hours or overnight to allow it to set completely. Remove from freezer 5-10 minutes before serving to soften slightly.
- Serve in chilled bowls, garnishing with additional rum caramel and a sprinkle of finely chopped crystallized ginger if desired.
Tips
- Select the Best Peaches: Use ripe, juicy peaches for the best flavor. If they’re not in season, frozen peaches can be a great alternative—just thaw and drain them before pureeing.
- Chill Your Mixture: Allowing the cream mixture to chill thoroughly before churning is crucial for achieving a smooth and creamy texture. Don’t skip this step!
- Watch the Caramel: When making the rum caramel, keep a close eye on the mixture as it cooks. Caramel can go from perfect to burnt very quickly, so stir continuously and remove it from heat as soon as it reaches a smooth consistency.
- Layer the Caramel: For an eye-catching presentation, drizzle the rum caramel between layers of ice cream in your container. This not only looks beautiful but also ensures every bite is bursting with flavor.
- Let it Soften: Before serving, let the ice cream sit out for 5-10 minutes after removing it from the freezer. This will make scooping easier and enhance the creamy texture.
- Garnish for Flair: Elevate your serving by garnishing with additional rum caramel and a sprinkle of finely chopped crystallized ginger for an extra pop of flavor and color.Enjoy creating this delectable treat that’s sure to become a favorite in your household!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 85mg
