1/2 gallon good vanilla ice cream

5 ripe peaches

1 1/2 teaspoons cayenne pepper

1/2 cup caramel sauce

1 teaspoon coarse salt

Allow ice cream to soften at room temperature about 15 minutes.

Meanwhile, score peaches at the bottom with an 'x'.  Place in boiling water 40 seconds.  With slotted spoon, remove to an ice bath.

Peel peaches.  Dice two of them.  Reserve three for garnish.  Place diced peaches in medium bowl and stir in cayenne.

Scoop ice cream into a large bowl (I use the ice bath bowl).  Break up with a spoon and fold in cayenne peaches.  Return to ice cream container.  Freeze at least four hours of overnight.

For each 1/2 cup caramel sauce, stir in 1 teaspoon coarse salt (you will need to double this if you're serving more than a few people).  Scoop ice cream into bowls, top with salted caramel sauce and garnish with peach slices.  Serves 6 - 8.