Fresh fruit makes for a delicious addition to any dessert, especially ice cream! We're sharing out favorite peach ice cream topping recipe with a homemade caramel sauce to drizzle. This three ingredient peach ice cream topper pairs great with a toasted nut sprinkle and any of your favorite fresh herbs to garnish.
Combine the sugar and water in a saucepot. Bring mixture to a boil over medium heat, cover with a lid and do not stir. When the mixture begins to slightly color, remove the lid and continue to watch until the mixture begins to turn a dark amber in color. Be careful not to allow the caramel to burn.
When it reaches the desired color, immediately turn off the heat and slowly pour in heavy cream while whisking constantly. The mixture will seize slightly but continue to whisk until smooth. Add in butter, vanilla and salt. Allow to come to room temperature and refrigerate until ready to serve.
Melt butter and add in sliced peaches and a pinch of salt. Continue to cook on medium low heat until softened in texture and natural sugars begin to come out from peaches, about 3-4 minutes. Drizzle in about 4 TBS caramel sauce and allow mixture to warm slightly. Remove from heat. Once cooled, add fresh lemon zest and mix to combine.
To serve, spoon over vanilla ice cream and drizzle caramel sauce. Add additional toppings as desired like toasted slivered almonds and freshly sliced herbs.
Ingredients
Directions
Combine the sugar and water in a saucepot. Bring mixture to a boil over medium heat, cover with a lid and do not stir. When the mixture begins to slightly color, remove the lid and continue to watch until the mixture begins to turn a dark amber in color. Be careful not to allow the caramel to burn.
When it reaches the desired color, immediately turn off the heat and slowly pour in heavy cream while whisking constantly. The mixture will seize slightly but continue to whisk until smooth. Add in butter, vanilla and salt. Allow to come to room temperature and refrigerate until ready to serve.
Melt butter and add in sliced peaches and a pinch of salt. Continue to cook on medium low heat until softened in texture and natural sugars begin to come out from peaches, about 3-4 minutes. Drizzle in about 4 TBS caramel sauce and allow mixture to warm slightly. Remove from heat. Once cooled, add fresh lemon zest and mix to combine.
To serve, spoon over vanilla ice cream and drizzle caramel sauce. Add additional toppings as desired like toasted slivered almonds and freshly sliced herbs.
