Bourbon Peach Ice Cream
From the April/May 2016 issue of Eat Drink Mississippi
Prep time: 3 hours
Cook time: 30 minutes
Servings: 1.5 quarts
Total time: 3.5 hours
4 ripe large-ish peaches, chopped
2 cups heavy cream
2 cups white sugar, divided
2 cups whole milk
1 teaspoon vanilla
6 egg yolks
1/4 cup bourbon
An ice cream maker
Start seeping your chopped peaches in the bourbon and 1 cup of sugar for a minimum of 3 hours, although over night is best.
About an hour and a half before your peaches have steeped fully, begin making your custard because it will need time to cool, too.
Separate your eggs into a medium bowl and mix in the sugar and the yolks. Warm the milk and cream in a saucepan until it steams, but is NOT boiling, stirring pretty regularly.
Take a few quarter cups of the steaming milk and pour it slowly into the bowl with the sugar and eggs. This warms the yolks slowly so they don't scramble.
Stir in 1 cup of milk/cream into the sugar/yolk mixture, and then pour th sugar/yolk mixture back into the saucepan.
Once you've combined the egg, sugar, cream, and milk, add in the vanilla and return the saucepan to the heat. You'll want to bring the temperature back to almost boiling here (you don't want to curdle the milk, but you do want to cook the egg) stirring the whole time until it has thickened enough so it coats the back of a spoon.
At this point, pour in your bourbon/peach juice that you reserved after straining it, and you've got a peach-flavored custard.
Now, cool it so that it doesn't unfreeze your ice cream maker bowl. To do this, take a bowl and put a gallon size plastic bag into it and then pour the custard into the bag, seal it, and lay it in an ice bath for 30 minutes to an hour. Once the custard has cooled down and feels about the same temperature as the ice bath, pour into your ice cream maker and follower the directions to the ice cream maker.
At the very end, right before the ice cream is firm, pour in the chopped peaches and let that mix in. Let freeze a little longer until firm, then serve.