Chef Bob: Bourbon Peach Brown Sugar Ice Cream

Bourbon Peach Brown Sugar Ice Cream

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.

Serving Suggestion:

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