Fresh Peach Ice Cream with Caramel

For the ice cream:
Start by adding the diced peaches into the bowl of your food processor or blender. Pulse until completely pureed and then set aside.

Add the sweetened condensed milk into a large saucepan over medium heat. Bring to a simmer and then add the whole milk and heavy cream. Stir occasionally and heat for about 5 minutes and then remove from heat.

In a large bowl, whisk the eggs yolks until they are light in color. Slowly add in the seeds from the vanilla bean and the sugar and whisk to combine. At this point, the mixture should be on the thicker side. Now slowly temper the egg mixture by slowly adding 1/2 cup of the cream mixture at a time, whisking as you go. Once about half of the cream mixture is tempered in, you can transfer the egg mixture into the saucepan with the remaining cream mixture. Cook the mixture over low heat, stirring frequently, until the mixture thickens slightly. Remove from heat and pour into a container.

Stir in the pureed peaches. Allow for the mixture to sit at room temperature for about 20 minutes and then cover and refrigerate for 2-4 hours. Freeze the canister of your ice cream maker during this time. You can also make the caramel sauce at this time (recipe below), because it should be refrigerated for at least an hour.

At this point, make sure you have done all of the necessary preparations for your ice cream machine (for example, make sure the container has been frozen and everything is ready to go). Now pour the mixture into your frozen ice cream canister and process per your manufacturer’s instructions. This should take about 25-30 minutes depending on your ice cream maker. Remove from the ice cream maker and transfer the now soft serve ice cream to a freezer-safe container with an airtight lid. Gently fold in the caramel sauce (recipe below) and stir gently to create a swirled effect. Cover and freeze for 4-8 hours for hard ice cream or serve immediately for soft serve.

For the caramel sauce: Combine the sugars, half-and-half, butter and salt in a saucepan over low heat. Heat and whisk the mixture for 10-12 minutes, or until it has thickened quite a bit. Add the vanilla and cook another 3-4 minutes. Remove from heat and transfer to an airtight container. Let it chill in the refrigerator for at least an hour before adding to the ice cream.