A slightly boozy, butterscotch-like ice cream made bright by fresh ripe peaches, Fresh peaches are one of the most wonderful things about summer — and so is ice cream. And a little bourbon and brown sugar never hurt anyone, right? Luscious peach ice cream with hints of brown sugar mixed with bourbon is the only way to spend a warm summer night. You will go back for a second helping of this!!
Yield: makes 1 quart
Active time: 1 hour
Total time: 1 hour, plus an overnight chill
Special equipment: blender or food processor, ice cream maker
4 peaches (about 2 pounds whole), pitted and chopped
2 cups heavy cream
3/4 cup dark brown sugar, packed
1/4 cup light (clear) corn syrup
3/4 teaspoon Kosher salt (more or less to taste)
2 tablespoons bourbon
In a blender or food processor combine peaches, cream, brown sugar, and corn syrup. Blend on high until all ingredients are very well combined, about 30 seconds.
Pour through a strainer into a heavy saucepan. Turn heat on medium high and bring base to a simmer, stirring frequently. Let simmer for 2 minutes, or until base becomes slightly syrupy, then remove from heat and transfer to an airtight container. Stir in salt to taste, 1/4 teaspoon at a time, then add bourbon. Cover and chill overnight.
The next day, churn in ice cream maker according to manufacturer’s instructions. Transfer to container and chill in freezer for 3 to 4 hours before serving.