Fresh ripe peaches are finally available in Chicago supermarkets, which means it is time for grilled peach ice cream sundaes with whiskey caramel. This knock your socks off dessert is easy to prepare and will certainly impress all your guests at a barbecue.
I had been dying to share this recipe with you, and even though I was quite full, I prepared the sundae above planning to use it for photographs and then I thought I would put it in the freezer for later. Instead, I had a bite and just couldn’t stop eating. The sweetness of the peach and the whiskey flavor of the caramel were an unstoppable pairing. I ate the entire thing.
The whiskey flavor of the caramel isn’t overwhelming, so that even those who don’t drink whiskey will enjoy it. I think that the whiskey provides contrast to the sweetness of the caramel. I am not the type to ever order a whiskey at a bar, but I absolutely love putting it in my desserts.
Serves: 4
Total time: 15 minutes
You will need:
2 Fresh Peaches
Vanilla Ice Cream
4 tablespoons Butter
1 1/2 cups Brown Sugar
1/3 cup Whiskey (I used Templeton Rye)
1/2 cup Cream
Step 1:
First you need to remove the skin from the peaches. Even if you don’t mind the skin, the peaches won’t grill well with the skin on. Bring a pot of water to boil. Once boiling, place the peaches in the water for 2 minutes. Then move the peaches into an ice bath for another 2 minutes. Then the skin will easily peel off the peaches.
Step 2:
Prepare the whiskey caramel sauce. Simply whisk the butter, brown sugar, whiskey, and cream together over medium heat. Bring to a foamy bubble. Stir frequently, letting the mixture bubble and thicken for about 4-5 minutes. Then turn the burner off so that the caramel can cool a bit. You want the caramel to cool so that it won’t melt the ice cream too fast – but you still want it to be warm enough to pour easily.
Step 3:
While the caramel sauce cools, grill the peaches. Slice the peaches in half, and remove the pits. Heat either a grill or a grill pan to medium. I used a grill pan and I melted 1 teaspoon of butter in the pan, and then I grilled each side of the peaches for about 2-3 minutes, until they had grill marks.
Step 4:
Finally, assemble your ice cream sundaes. Place a grilled half peach and a couple scoops of ice cream in a bowl. Generously spoon the whiskey caramel over. Savor every bite.
Calories
Fat
Carbs
Protein
Kit Graham
Yields 2
Serves: 4 Total time: 15 minutes
15 minCook Time
15 minTotal Time
Save RecipeIngredients
- You will need:
- 2 Fresh Peaches
- Vanilla Ice Cream
- 4 tablespoons Butter
- 1 1/2 cups Brown Sugar
- 1/3 cup Whiskey (I used Templeton Rye)
- 1/2 cup Cream
Instructions
- Step 1:
- First you need to remove the skin from the peaches. Even if you don't mind the skin, the peaches won't grill well with the skin on. Bring a pot of water to boil. Once boiling, place the peaches in the water for 2 minutes. Then move the peaches into an ice bath for another 2 minutes. Then the skin will easily peel off the peaches.
- Step 2:
- Prepare the whiskey caramel sauce. Simply whisk the butter, brown sugar, whiskey, and cream together over medium heat. Bring to a foamy bubble. Stir frequently, letting the mixture bubble and thicken for about 4-5 minutes. Then turn the burner off so that the caramel can cool a bit. You want the caramel to cool so that it won't melt the ice cream too fast - but you still want it to be warm enough to pour easily.
- Step 3:
- While the caramel sauce cools, grill the peaches. Slice the peaches in half, and remove the pits. Heat either a grill or a grill pan to medium. I used a grill pan and I melted 1 teaspoon of butter in the pan, and then I grilled each side of the peaches for about 2-3 minutes, until they had grill marks.
- Step 4:
- Finally, assemble your ice cream sundaes. Place a grilled half peach and a couple scoops of ice cream in a bowl. Generously spoon the whiskey caramel over. Savor every bite.