Browned Butter Peach Ice Cream
Updated: Jun 25, 2019
The Beauty of this recipe is its versatility. I used peaches, because that’s what I happened to have, but just about any fruit would work...plums, nectarines, bananas, strawberries, raspberries, even apples. This is a great time to make use of sad looking overripe fruit that is perhaps less than appetizing. Don’t throw those slightly shriveled peaches away!! The other great thing about this recipe is that it uses store bought ice cream. So easy! However, if you want to break out that ice cream machine and make your own, by all means...
2 tablespoons unsalted butter
4 ripe peaches, diced
dash of salt
2 pints vanilla ice cream, softened
In a skillet, melt the butter and gently stir until the butter begins to turn a light brown color. Don’t walk away, this can go from browned to burnt in a flash.
Add the peaches and cook until they begin to caramelize, about 6 minutes. Add a dash of salt.
Transfer the peaches, making sure to scrape all the butter, into a food processor. Add the ice cream and purée.
Store the ice cream in a container with a lid, (I use the empty ice cream container) and freeze for several hours.