Peach, Bourbon, and Vanilla Ice Cream - Something Edible
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Peach, Bourbon, and Vanilla Ice Cream

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Peach, Bourbon, and Vanilla Ice Cream


Servings: Makes a gallon of ice cream (hot dog!)

Prep Time: 5 hours

Cook Time: 30 minutes

  • 2 lbs peaches (Around 6-8 of 'em.)
  • 4 500 mg vitamin C tablets Pulverized.
  • 4 tsps sugar
  • 20 fluid oz milk (That's 2 1/2 cups.)
  • 2 Bourbon vanilla beans
  • 1 3/4 cups mo' sugar (14oz by weight.)
  • 1/2 tsp pickling salt
  • 16 fluid oz half and half (That's 2 cups.)
  • 24 fluid oz heavy cream (That's 3 cups.)
  • 4 fluid oz Bourbon whiskey (That's a half cup.)

  • Instructions:

    Peel, pit and chop the peaches. Throw the peaches in a blender or food processor and add the pulverized vitamin C and the sugar. Puree to desired consistency (I kept mine more chunky than smooth) and set aside.

    Split the vanilla beans and scrape the pulp out of them. Add the milk and scraped vanilla pods to a 6-8 quart pot. Heat the milk over medium heat, stirring occasionally until just scalded and bubbles just start to form around edge of the milk. Remove from the heat and stir in sugar and salt until completely dissolved. Remove the vanillla pods and stir in half and half, vanilla pulp, heavy cream, Bourbon and peach puree. Cover and refrigerate overnight. Freeze per your ice cream churn manufacturer's directions.


    Prep time includes the bare minimum of an overnight chill; and obviously, cook times here are actually freeze times (it's all about heat transfer anyway).

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