Some good recipes.
Peach, Bourbon, and Vanilla Ice Cream
Source: Adapted from the Peach Ice Cream recipe provided by the good folks at White Mountain.
Servings: Makes a gallon of ice cream (hot dog!)
Prep Time: 5 hours
Cook Time: 30 minutesInstructions:
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.
Notes:
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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