Peaches and bourbon. They’re both so southerny summery, right? So many things they have in common with each other…
When you buy them, you take them away in paper bags.
They can both be a deep golden shade and are, uhh, juicy.
One is fuzzy while the other will make your brain fuzzy from consuming it.
Twins! Of course they go well together.
However, I didn’t put the two together until I saw a post that Mary wrote about a month ago. She’s making the cake for her friends’ wedding (!) and had a cake tasting so they could sample a couple flavor choices. As you’ve probably guessed, one of them was peach (and cream) and bourbon. I love, love, love peaches and have a lot of recently acquired booze. Naturally I had to make this in ice cream form.
If making eggy ice cream scares you, then you should give a Philadelphia style ice cream like this a try. I actually prefer custard-based (French style) more, but wanted to try something different. The base has a milder flavor so the flavor of the fruit really comes through. I couldn’t help but booze it up with the bourbon that I just-so-happened to have… (In hindsight, I think the bourbon would be even better in a custard-based ice cream aside from my preference for it, but of course it’s good here, too!)
Bourbon Peach Ice Cream
adapted from The Perfect Scoop by David Lebovitz (of course)
Peach peeling magic: Bring a pot of water to boiling. Cut an X at the bottom of each peach, then submerge for 20 seconds in the water. Remove, place in colander, and rinse under cold running water. Once cool, peel!
1 1/3 pounds ripe peaches (about 4 large peaches)
1/2 cup water
2 – 3 tablespoons bourbon
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 teaspoon vanilla extract
a few drops freshly squeezed lemon juice
Peel the peaches (see above), cut them in half, remove the pits, then cut into chunks. Put in a saucepan and stir with the water and 1 tablespoon of the bourbon. (sidenote: I fussed over whether I should just add the booze all at the end, but this sure smelled amazing!) Cover and cook over medium heat for 10 minutes, stirring after 5 minutes. Remove from the heat, stir in the sugar, and let cool to room temperature.
In a blender or food processor, puree the cooked peaches and liquid with the remaining 1 – 2 tablespoons bourbon, sour cream, heavy cream, vanilla, and lemon juice until mostly smooth with some chunks. Cover and refrigerate thoroughly (I let it sit overnight), then freeze in your ice cream maker as per the manufacturer’s instructions.
Also, I have to apologize for being so embarrassingly behind on my blog reading lately (and keeping up with friends in general…you know who you are!). I’m getting ready to go away for several weeks (with laptop in tow!), but will try to do a little catching up each day!
bake me away! 
I think if we keep drawing baking/cooking/flavor inspiration from each other, we can win baking.
I never made the paper bag connection. This recipe looks wonderful, great photos too. When adding alcohol it’s wise to double the amount, for instance if it calls for a shot, there’s a shot for the chef, a shot for the recipe. It’s quality control.
Sounds irresistible! You photographed it all so beautifully!
Why do you think the bourbon would be better in a custardy ice cream?
As usual I am envious of you and your ice cream maker (in fact, last time I was window shopping at Williams-Sonoma, I actually lingered at their ice cream maker section, hoping for sales :D). I love how this flavor sounds and wish very much I could duplicate it. Also, wonderful connection between the paper bags – love it! :D
Victoria – And when we win baking, we win LIFE.
Rufus – I like making weird connections. Ha, that’s a good tip! Though I think with that many shots of bourbon in my system, this ice cream would have come out quite different…
Paula – Thanks!
Jill – I guess I was thinking of bread pudding. That’s a custardy dessert and there’s often bourbon in the sauce. I guess I imagine bourbon/custard would complement each other really nicely? Maybe I should test this at some point in August….
Mary – Ice cream makers are one of those things that probably get neglected a lot in people’s kitchens, but when you have a blog, it sure gets used a lot! The Krups I have really isn’t fancy (one switch!) and does a perfectly fine job, so you don’t need to drop a lot of cash. haha, I should have put the bowl in a paper bag. :)
Oh my word this is lush, I’ll take a pint of that whisky there my friend. How is your summer coming along so far?
omg this is a delicious idea. As if I need an excuse to consume more ice cream…
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