Friday, August 17, 2012

Peach Bourbon Ice Cream

Adapted from The Perfect Scoop by the one and only David Lebovitz.

My only changes are to add one more peach to make it extra peachy, and a splash of bourbon and use brown sugar (and a bit less of it).   Enjoy the summer, kids!


1-1/3 lbs (about 4-5 large peaches) fresh peaches
3/4 cup sugar (or brown sugar)
1/2 cup sour cream
1 cup heavy cream
1/2 teaspoon vanilla extract
1 tblsp. bourbon (optional)
a few drops freshly squeezed lemon juice


Peel and slice the peaches, remove the pits, and cut into large chunks.  Cook the peaches for 10 minutes in 1/2 cup of water to soften them, stirring often.  Remove from heat and stir in the sugar, and allow to cool to room temperature. 

Blend the peaches and liquid with the sour cream, heavy cream, vanilla extract, bourbon, and the lemon juice, (but try to leave some peach chunks!)

Pour the mixture into the ice cream maker and follow the manufacturer's instructions.

Freeze for several hours or overnight until desired level of firmness is achieved.  Serve alone, with pie, with pecans, with berries...or alone.  And savor this summer.