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    Home » Recipes » Fruit Recipes

    Published: Dec 5, 2012 · Modified: Jan 5, 2020 by Paula Montenegro · Income from ads and affiliate links 22 Comments

    Caramelized Fruit with Brown Sugar Ice Cream

    Jump to Recipe

    The ice cream is smooth with a caramel tone from the brown sugar that is accented by the summer fruit compote. A great dessert!

    Caramelized fruit with brown sugar ice cream in white yellow ramekin on a bamboo placing mat.

    This dessert was the highlight of one of those great days, which I might even call perfect.

    My kitchen was as tidy as it can be, given the fact that I'm a hoarder of all things food related, from ingredients to gadgets to appliances; and I'm not including cookbooks, magazines, recipes, and blogs here because that is a post for another life. Well, it turns out they were pretty organized too.

    I had already gone to the supermarket and it was overflowing with fresh cherries, pineapples, plums, peaches, and apricots, which then were overflowing my fridge. I was even having a very good hair day.

    Caramelized summer fruit on a dark metal wok.

    And then I remembered I had the brown sugar ice cream in the freezer. Could the day be any better? I was even going to make them a killer dessert.

    As bright as these past days and weeks were, my dessert repertoire has included a lot of brown lately. I started with bourbon brown butter pecan pie, brown sugar cheesecake, brown sugar loaf with ginger syrup, and now brown sugar ice cream. 

    And you know what, they are turning out to be crowd favorites.

    Light wooden board with knife and apricot and peach wedges, and blueberries.

    I found this recipe in Bon Appetit, and my idea was to serve it with a peach cobbler.

    Today there was no time for that and I had so many fresh fruits I wanted to use them all. And I'm on a wok kick, so I used it to make dessert. Fruit in the wok. Caramelized in brown butter. With ice cream.

    The ice cream has a very interesting caramel flavor with a molasses undertone, because what is brown sugar if not white sugar with molasses, right? So there is a slightly bitter aftertaste in the middle of that sweetness. I guess it's the perfect base to add some spices and make gingerbread ice cream.

    Yellow and white ramekins with brown sugar ice cream topped with summer fruit.

    So the caramelized fruits with brown sugar ice cream were the perfect end to a great meal and some well spent hours with dear friends. A perfect day in so many ways.


    Table of Contents Hide
    Related recipes you might like:
    Brown Sugar Ice Cream with Fruit

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    Caramelized Fruit with Brown Sugar Ice Cream

    Brown Sugar Ice Cream with Fruit

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    I decreased the sugar by ¼ cup and used just a tiny bit of vanilla. Since I was caramelizing the fruit I didn't wan't the ice cream to be too sweet. And a very small amount of vanilla intensifies the flavor of the caramel without adding another flavor.

    • Total Time: 3 hours 20 minutes
    • Yield: 4 servings

    Ingredients

    Units

    For the brown sugar ice cream:

    • 2 cups whole milk
    • 2 cups whipping cream
    • ¾ to 1 cup packed light brown sugar
    • 6 large egg yolks
    • ¼ teaspoon vanilla

    For the caramelized fruit:

    • 1 large peach
    • 3 apricots
    • 1 cup blueberries
    • 3 Tbs butter
    • 2 to 3 Tbs brown sugar

    Instructions

    For the brown sugar ice cream:

    1. Combine milk and cream in a medium saucepan and bring to a simmer. Remove from heat.
    2. Meanwhile put brown sugar in a clean saucepan, larger than the one with the milk, and melt over medium heat. It will be grainy at first and will start to come together and deepen in color.
    3. Be careful not to burn it. When it's a deep brown, which will be a few minutes since it's already brown, remove from heat and add the milk mixture. It will bubble up furiously. Be careful. Use a wooden spoon with a long handle.
    4. Return to low heat and stir until the caramel is completely melted.
    5. In a large bowl whisk egg yolks to mix.
    6. Very slowly add hot caramel mixture, just a bit at a time at first, so you don't curdle the eggs.
    7. Whisk constantly while adding the rest of the milk mixture and return to the same pan where you made the caramel.
    8. Cook it over low heat for about 5 minutes, until it starts to thicken. Be careful not to let it boil.
    9. Transfer to a clean bowl and let it cool to room tº. Cover and refrigerate until very cold.
    10. Process in ice cream maker according to manufacturer's directions.

    For the caramelized fruit:

    1. Cut unpeeled peach into chunks. Do the same with the apricots and rinse the blueberries.
    2. Heat the wok and add the butter. It will brown immediately.
    3. Add the fruit, sugar and cook, mixing a few times, until it starts to brown and has a bright sheen.

    For the assembly:

    1. Divide fruit between four bowls. Top each with one scoop of ice cream
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Freezing time: 3 hours
    • Category: Desserts
    • Method: Mixing + Freezing

    Keywords: caramelized fruit, brown sugar ice cream

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Ice cream barely adapted from Bon Appetit magazine, august 1996

    More Fruit Recipes

    • Pineapple Cherry Dump Cake
    • Apple Blackberry Crumble
    • Apple Blueberry Muffins
    • Easy Apple Cobbler

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. Minhaj khan says

      August 19, 2013 at 7:47 am

      Alas! Ingredients not available in my locality yet I am very curious about mouth watering recipes.

      Reply
    2. Grandbabycakes says

      December 16, 2012 at 3:02 am

      I made burnt sugar ice cream not too long ago so I know how amazing it is! The fruit is a really nice addition.

      Reply
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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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