We love homemade ice cream! We actually love it so much that we occasionally make it at the HMC Farms office. Something about homemade vanilla ice cream on a hot day just makes everything better, but we like to elevate our ice cream just a bit with the topping we can’t live without: caramelized peaches.
This recipe is enough for about 14-16 bowls of ice cream.
What you’ll need:
- 8 large HMC Farms peaches
- 1 stick of unsalted butter
- 2/3 cup of packed light brown sugar
- Juice of 1 lemon
- 1/2 tsp sea salt
- 1/4 tsp ground cinnamon
Start by slicing or chopping your HMC Farms peaches, discarding the pits. Place the peaches in a bowl and mix in the fresh lemon juice, sea salt, and cinnamon.
Melt the butter and brown sugar in a skillet on medium heat. Once the butter has melted and combined with the sugar, add the peaches and increase to medium-high heat. Stir occasionally to prevent scorching.
When the juice from the peaches, butter, and sugar have reduced into a thicker consistency, remove the pan from heat and let it stand a little before serving.
Depending on the size of your pan, you may need to split this into 2 different batches, the peaches should not be more than 2 pieces deep when putting them in the pan to cook.
Warm peaches are delicious, but if they are too hot they will melt the ice cream rapidly. Let the peaches stand a bit to cool before using them as topping for your ice cream.
Peaches straight from the pan are hot! When taste testing, let the peaches cool slightly to avoid burning your mouth.
If ice cream isn’t your thing, caramelized peaches can also be added to yogurt.