Homemade Peach Bourbon Ice Cream
Churned custard studded with jammy bourbon-spiked peaches for a rich, boozy finish.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Kosher
Allergens
Dairy, Eggs
Ripe peaches are macerated with bourbon and sugar, then folded into a cooked egg custard base for a dense, scoopable ice cream. The bourbon keeps the texture soft straight from the freezer, making this a warm-weather dessert with a grown-up edge.
Ingredients
- 2 cups peaches, peeled and diced
- 3 tablespoons bourbon
- 3/4 cup granulated sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 5 egg yolks
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Method
-
In a medium bowl, toss the diced peaches with the bourbon and 1/4 cup of the sugar. Let macerate at room temperature, stirring occasionally.
-
In a 6-quart saucepan, combine the heavy cream, milk, and half of the remaining sugar. Heat over medium heat until steaming, stirring occasionally, but do not boil.
-
In a separate bowl, whisk the egg yolks with the remaining sugar and the salt until pale and slightly thickened.
-
Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper.
-
Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.
-
Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 7 to 8 minutes. Do not let it simmer or boil.
-
Strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir in the vanilla extract.
-
Cover the custard and refrigerate until completely chilled.
-
Drain the macerated peaches, reserving the bourbon syrup, and roughly mash about half of the peaches with a fork, leaving the rest in small chunks.
-
Stir the reserved bourbon syrup into the chilled custard base.
-
Pour the custard into an ice cream maker and churn according to the manufacturer's instructions until thick and soft-set, about 20 to 25 minutes.
-
During the last 2 minutes of churning, add the mashed and chunked peaches so they fold evenly throughout the ice cream.
-
Transfer the ice cream to a freezer-safe container, press a piece of parchment or plastic wrap against the surface, and freeze until firm.
Rate this recipe
Homemade Peach Bourbon Ice Cream
Ripe peaches are macerated with bourbon and sugar, then folded into a cooked egg custard base for a dense, scoopable ice cream. The bourbon keeps the texture soft straight from the freezer, making this a warm-weather dessert with a grown-up edge.
13 hr 16 oz 320 cal
Ingredients
- 2 cups peaches, peeled and diced
- 3 tablespoons bourbon
- 3/4 cup granulated sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 5 egg yolks
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Method
- 1
In a medium bowl, toss the diced peaches with the bourbon and 1/4 cup of the sugar. Let macerate at room temperature, stirring occasionally.
- 2
In a 6-quart saucepan, combine the heavy cream, milk, and half of the remaining sugar. Heat over medium heat until steaming, stirring occasionally, but do not boil.
- 3
In a separate bowl, whisk the egg yolks with the remaining sugar and the salt until pale and slightly thickened.
- 4
Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper.
- 5
Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.
- 6
Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 7 to 8 minutes. Do not let it simmer or boil.
- 7
Strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir in the vanilla extract.
- 8
Cover the custard and refrigerate until completely chilled.
- 9
Drain the macerated peaches, reserving the bourbon syrup, and roughly mash about half of the peaches with a fork, leaving the rest in small chunks.
- 10
Stir the reserved bourbon syrup into the chilled custard base.
- 11
Pour the custard into an ice cream maker and churn according to the manufacturer's instructions until thick and soft-set, about 20 to 25 minutes.
- 12
During the last 2 minutes of churning, add the mashed and chunked peaches so they fold evenly throughout the ice cream.
- 13
Transfer the ice cream to a freezer-safe container, press a piece of parchment or plastic wrap against the surface, and freeze until firm.