Looking for a delicious decadent dessert? Love peaches?? Look no further than this ice cream made with fresh peaches from our favorite farm stand. I hope your family enjoys this dessert as much as mine. Enjoy!
- 4 large ripe peaches, chopped
- 2 cups heavy cream
- 2 cups white sugar, divided
- 2 cups whole milk
- 1 tsp. vanilla
- 6 egg yolks
- 1/4 cup bourbon
- Steep the chopped peaches in the bourbon and 1 cup of sugar for a minimum of 3 hours.
- Strain the peaches. Reserve the bourbon/peach juice and the sliced peaches separately.
- Begin making the custard by separating the eggs into a small or medium bowl and mixing the rest of the sugar into the yolks. Warm the milk and cream in a saucepan until it steams but IS NOT BOILING, while stirring it regularly.
- Take a few quarter cups of the steaming milk and pour it slowly into the bowl with the sugar and eggs (this warms the eggs slowly and keeps the eggs from scrambling).
- Stir in at least one cup of milk/cream into the sugar/yolk mixture and then pour the sugar/yolk mixture back into the saucepan.
- Use a fine strainer or cheesecloth to remove any cooked egg.
- Once you have combined the egg, sugar, cream, and milk add in the vanilla and return the saucepan to the heat. Bring the temperature back up to almost a boil (be careful not to curdle the milk, but be sure to cook the egg), stirring the whole time. The mixture should become thick enough to coat the back of a spoon. At this point, stir in the reserved bourbon/peach juice.
- Cool the mixture by placing it in a gallon-sized plastic bag, sealing it, placing the bag in a bowl, and laying it in an ice bath for 30 minutes to 1 hour.
- Once the custard has cooled down and feels about the same temperature as the ice bath, pour it into an ice cream maker and follow the directions for use.
- Right before the ice cream gets firm, pour in the chopped peaches and let them mix in. Let freeze a little longer until firm, and then serve.
- Serving Size: 1