Peaches are one of my most favorite fruits in the whole world. Every summer, I buy all the peaches I can possibly consume (and then some) every week at the farmer’s market. This past February, I finally decided to plant a peach tree in our backyard in hopes of having my own crop. (My crop this summer? Exactly one peach. My hopes are high for the future.)
Sometimes, however, I buy more than I can eat. I can certainly freeze them for later, or make jam, but once I’ve done that, what else is there?
Oh, right. DESSERTS!
This time around, I wanted to make something I could share, but that would stay good for more than a few hours, so pies and cobblers were out. What’s left? Ice cream, of course!
I started out by cooking down the peaches to really get their flavor going, and making a nice, rich vanilla custard base. Then, once all that was cool, I lightened and brightened it up with sour cream and a splash of lemon. Oh yeah, and bourbon. Because after all, homemade ice cream stays softer if you throw a little liquor in there, and bourbon just begs to be married to peaches, doesn’t it?
The result was a perfect treat that just sings summer. It’s not overly sweet, thanks to the sour cream, but the balance of brown sugar, the subtle hint of bourbon, and the freshness of the peaches is happiness in your mouth.
So before peach season is over where you live, I highly encourage you to make this ice cream. You won’t be sorry.
Bourbon Brown Sugar Peach Ice Cream (gluten-free)
2 lbs peaches, peeled and roughly chopped
1/2 c water
1 c heavy cream
1/2 c brown sugar
1/4 c granulated sugar
2 T liquid sweetener of choice (I used cane syrup, but you can use corn syrup, maple syrup, or agave nectar)
3 egg yolks
pinch of salt
2 T bourbon
2 t vanilla extract
3/4 c sour cream
1/2 t lemon juice
In a medium saucepan, add the peaches and water and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until peaches are soft and water is pretty much evaporated. Refrigerate until cool.
In a separate saucepan, add the cream, brown sugar, granulated sugar, and liquid sweetener. Bring to a simmer, whisking until sugar is dissolved. In a separate bowl, whisk the egg yolks. Continue whisking the yolks and pour a few tablespoons of the cream mixture in. Then pour the egg yolk mixture back into the cream, whisking the entire time to be sure you don’t “cook” the eggs. Continue to whisk the custard base until thick. Remove from heat and whisk in the salt, bourbon, and vanilla. Refrigerate until cool.
Once everything is cold, blend the peaches, custard base, sour cream and lemon juice to desired texture (I left small little bits of peach in mine). Process in an ice cream maker according to manufacturer’s instructions. Freeze until firm (mine was scoopable in about 3 hours).