Coming home with an arm-full of fresh, juicy, sweet, succulent sun-ripened peaches from Nashville’s own, The Peach Truck, in the sweltering and achingly humid summer heat could only mean one thing…peach ice cream! Okay, okay, you’re right, it can mean so many a lovely peachy things: pies, preserves, cobblers, tarts, cakes, the list is endless. But in this moment, right now, right here, all I can think of is seeing these ruby speckled gems in a cool, heat quenching Summer Sweet Roasted Peach Ice Cream.
Sometimes I feel like the boy who cried wolf. At the time I create and blog about a recipe, I am beyond excited and want to share it with the world. I promise, that fervent energy is genuine and in that moment, I feel like it’s the most remarkable pastry. So, when I create a recipe that I categorically, emphatically and truly believe is just the best ever, I can imagine you all silently rolling your eyes and thinking, “I’ve heard this before.” But this recipe, really is special. This is also one of those moments in recipe development where I think to myself, holy moly, me oh my, Roasted Milk Ice Cream! What?
Just imagine a dreamy, luscious, tangy-sweet cream cheese frosting, but in ice cream form. Now add moist, decadent, flavorful chunks of carrot cake, and finish with a drizzle of the best caramel sauce your two hands can make or wallet can afford. Mine is a magical carrot caramel, which I realized wasn’t a thing until I created it! I promise, this ice cream will blow your taste buds away. They will then regroup, join forces, and scream for another spoonful.