Bourbon-Peach Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Ice Cream
Serves: 1.5 quarts
What You Need
  • 4 ripe large-ish peaches, chopped
  • 2 cups heavy cream
  • 2 cup white sugar (divided)
  • 2 cups whole milk
  • 1 tsp vanilla
  • 6 egg yolks
  • ¼ cup bourbon
What to Do
  1. Start steeping your chopped peaches in the bourbon and 1 of the cups of sugar for a minimum of 3 hours.
  2. Begin making your custard by separating your eggs into a small to medium bowl and mixing in the sugar to the yolks. Warm the milk and cream in a saucepan until it steams but IS NOT boiling, stirring it pretty regularly.
  3. Take a few quarter cups of the steaming milk and pour it slowly into the bowl with the sugar and eggs. This warms the egg yolks up slowly so they don't scramble (gross).
  4. Stir in at least 1 cup of milk/cream into the sugar/yolk mixture and then pour the sugar/yolk mixture back into the saucepan.
  5. Some people use cheesecloth or some other way to strain any egg that might have cooked in this process, but I've found if you go slowly enough, you don't really run into this problem, so I leave out that step. But, just in case, you can use a fine strainer or cheesecloth if you're worried about cooked egg in your ice cream.
  6. Once you've combined the egg, sugar, cream, and milk, add in the vanilla and then return the saucepan to the heat. You'll want to bring the temperature back up to almost boiling here (you don't want to curdle the milk but you DO want to cook the egg) stirring the whole time until it has thickened enough so it will coat the back of a spoon. At this point, pour in your bourbon/peach juice that you reserved after straining it.
  7. You've got a gorgeous warm peach-flavored custard. Your job now is to cool it so that it doesn't unfreeze your ice cream maker bowl (which would be a mess).
  8. To do it, take a bowl and put a gallon sized plastic bag into it and then pour the custard into the bag, seal it, and lay it in an ice bath for 30 minutes to an hour.
  9. Once the custard has cooled down and feels about the same temp as the ice bath, pour it into your ice cream maker and follow whatever directions you've got.
  10. At the very end, right before the ice cream gets firm, pour in the chopped peaches and let that mix in. Let freeze a little longer until firm, and then serve.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=74