Tuesday, July 14, 2015

Bourbon Brown Butter Peach Ice Cream

This is another GREAT ice-cream recipe for adults only, because, hey, we deserve a treat once in awhile, right?

Made with fresh peaches and bourbon, brown sugar candied pecans, the taste is sensational.

Recipe adapted from Pastry Chef Joe Trull at Grits & Groceries, in Belton, South Carolina as seen in Garden and Gun Magazine

Peaches swirled in

Bourbon Brown Sugar Pecans



2 cups organic 1/2 and 1/2
2 cups organic heavy cream
1 1/3 cups sugar
3 egg yolks, use farm fresh eggs
4 tbls. butter
3/4 cup pecan pieces
3/4 cup brown sugar
1/2 cup bourbon
1 tbls. vanilla paste
2 cups fresh mashed organic peaches

In a large mixing bowl, beat egg yolks; add 1/2 and 1/2 and sugar and mix. Stir in heavy cream. Add vanilla paste and mix thoroughly. Pour mixture into a sauce pan and cook over medium low heat until it becomes a thin custard consistency. Cool completely.

In a small sauce pan add butter, brown sugar, pecans and bourbon. Heat stirring constantly until about 200 degrees. Immediately strain mixture through a mesh colander, reserving pecans. Add the strained liquid to the cooled base and mix thoroughly. Churn mixture in ice-cream maker according to manufacturer's directions.

Just before it's finished churning, pour in the peaches and pecans. Once done, store in ice-cream containers in your freezer until set.

Yield: about 2 quarts