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Yields:
8 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
2 Hr
Total Time:
2 Hr 30 Mins
Summer time in the valley means one of my absolute favorite fruits: fresh peaches. For this recipe, you’ll need a LOT peaches (it helps if you have a friend with a lot of extra peaches from her tree to share, thank you Cory). Bourbon-soaked peaches add a lovely depth of flavor to a vanilla peach ice cream. If you’re like me and you’re obsessed with salty sweet combos, adding a sprinkle of pink Himalayan salt on top of your scoop takes it to the next level.
For this recipe, it helps if you have an ice cream maker but is not necessary.
Ingredients
Adjust Servings
Instructions
- Peel 4 peaches and small dice. Add to a bowl with bourbon and cover. Place in fridge and let marinate for at least 1 hour, up to 4.
- Peel the remaining peaches and puree the fruit, either in a blender, food processor, or with a hand mixer.
- In a medium bowl, use a hand mixer on low speed to combine the milk, sugar, and salt until the sugar has dissolved. Stir in the heavy cream, pureed peaches, and vanilla until combined. Cover and place in the fridge at least 1 hour (the colder your base is, the quicker your ice cream will freeze).
- Ice Cream Maker Method: add the vanilla peach base to the frozen freezer bowl and let it do it's thing for about 15 minutes. In the last remaining minutes, add the reserved bourbon peaches and honey to the mixer. Let it continue freezing for about 5 minutes, it should be a soft-serve consistency. If you want it firmer, add it to an air-tight container and place in the freezer for two hours. No Machine option: add the bourbon peaches to the vanilla peach base and place in an airtight container in the freezer for about two hours. Remove from freezer and mix, adding in drizzles of honey as you go. Return to the freezer for another hour.
- Remove ice cream from freezer at least 10 minutes before serving. Top with a sprinkle of Himalayan sea salt if you're adventurous!
