- 3 large peaches
- 2 tablespoons fresh lemon juice
- 1 cup heavy cream
- ½ cup milk (I used almond, but whatever you like will work)
- 2 large egg yolks
- ¼ cup plus 2 tablespoons granulated sugar
- ¼ cup pure maple syrup
- 1 tablespoon bourbon
- 1 teaspoon pure vanilla extract
- Peel the peaches and reserve the peels. Place the peaches in a medium bowl and toss with the lemon juice. Cover with plastic wrap and place in the refrigerator.
- In a medium saucepan, place the cream, milk, and reserved peach skins. Bring to a simmer, before removing from the heat, covering, and allowing to steep for 20 minutes. After the cream has steeped, remove the peach skin from it. You may strain it or just fish them out with a spoon (I used a spoon).
- In a medium bowl, whisk together the egg yolks and sugar. Slowly whisk in half of the cream mixture, then add that to the rest of the cream in the pan. Cook over medium heat, stirring constantly, until slightly thickened. The mixture should also reach 170 degrees on a candy thermometer. Once this happens, pour the custard into a clean medium sized bowl. Add the maple syrup, bourbon, and vanilla, and stir to combine. Allow to cool at room temperature for 15-20 minutes, then place in the refrigerator until fully chilled, at least 4 hours and up to overnight (I chill overnight).
- Once the custard is chilled, place the peaches and about 1 cup of the custard in a blender or food processor and blend until completely smooth. Stir the peach mixture into the rest of the custard. Process in your ice cream maker according to the manufacturer’s instructions. It may be eaten as soft serve or frozen for about 30 minutes to firm. Ice cream may be stored in the freezer in an airtight container for up 1 month.
Recipe adapted from Bobby Flay
- Prep Time: 20 minutes
- Cook Time: 10 minutes