Okay. I am going to try and keep this short and sweet, which shouldn’t be super hard, as the name of this ice cream says it all. Fresh peaches (with the skin on) are roasted in a high oven with brown sugar and butter, pureed (with a bit of peach jam, if your peaches are not the most flavorful), and chilled. A brown sugar custard is made, the two are combined and poured into your ice cream maker and, voila: roasted peach ice cream. so good and, yes, so easy. 
Now, the reason this ice cream is peach, is twofold. One, it is peach season and making sweets with peaches seemed only appropriate (there’s a peach crumble recipe coming soon). And two, the first homemade ice cream I ever had was peach and I have never forgotten it. As you may already know, if you’ve read a post or two of mine, I did not grow up in a home where a lot of/any homemade treats were made or consumed. Suffice it to say, we most certainly did not have an ice cream maker. But at a friend’s house one summer afternoon, when I was maybe 10 or 11, we took turns churning, and then ate — right out of the old-fashioned slatted-wood container — the most delicious and dreamy and creamy of peach treats. No surprise, really, that the memory stuck.
Interestingly enough, however, despite the fact that I still recall the flavor, color, texture, etc. of that ice cream, I never, I mean never, order peach ice cream when given the opportunity. Perhaps it’s because I don’t want to cloud the memory of my first bowl — who knows? So when I set out to develop my own recipe for peach dreaminess, I was going on food memory alone for what I wanted it to taste like. I knew I would use my go-to custard recipe, featured in my strawberry ice cream and currant ice cream, and I knew I wanted lots of brown sugar and vanilla to meld with all my ice cream’s peachiness. My research revealed that there are many peach ice cream-making camps: Those that cook the peaches on the stove-top, and those that don’t. Those that puree the peaches (cooked or uncooked), and those that don’t. And those that roast the peaches (and those that don’t). Needless to say, I’m in the roasting camp.
Roasting caramelizes the peaches and intensifies their flavor, and since I was on a brown sugar and peach kick, anyway, the roasting only served to heighten the burnt sugar/caramel thing I was after. Moreover, iIm not going to lie, my peaches were just the tiniest bit past prime, and I thought roasting seemed like the perfect thing to do with them in such a state. I wasn’t wrong. Perhaps you order peach ice cream every time you hit the ice cream store, and maybe I will start to do so, too. If you do try making it at home, please consider eating it straight from the container. Kind of the best way ever.
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