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Bourbon Peach Brown Sugar Ice Cream
[Photograph: Max Falkowitz]
A slightly boozy, butterscotch-like ice cream made bright by fresh ripe peaches.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
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About This Recipe
| 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 |
| This recipe appears in: | Scooped: Bourbon Peach Brown Sugar Ice Cream |
Ingredients
- 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
Procedures
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1
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.
-
2
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.
-
3
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.
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