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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Bourbon Peach Brown Sugar Ice Cream

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: The Real Rules of Making Boozy Ice Cream Weekend Baking Project: Bourbon Peach Brown Sugar Ice Cream Scooped: Bourbon Peach Brown Sugar Ice Cream


  • 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


  1. 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. 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. 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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