Bourbon peach ice cream base is studded with sweet, salty pecans and a bright peach swirl. This no-churn ice cream is a perfect balance of salty and sweet, creamy and crunchy.
2 large ripe peaches, peeled and chopped (reserve the skins)
2 tablespoons brown sugar
1/4 teaspoon salt
1 1/2 teaspoons lemon juice
1/8 teaspoon cinnamon
1 teaspoon bourbon
1 cup pecans
1 tablespoon salted butter
1/4 cup brown sugar
1/4 teaspoon salt
2 cups heavy cream, divided
Reserved peach skins
1 14-ounce can sweetened condensed milk
2 tablespoons bourbon
1 tablespoon vanilla
1/4 teaspoon salt
1. Peel peaches and put the skins aside - do not discard. Give peaches a rough chop and add them to a small saucepan.
2. Add brown sugar, salt, lemon juice, and cinnamon. Cook over medium heat, stirring frequently, until peaches have broken down and thickened considerably, about 20 minutes.
3. Remove from heat and puree with a food processor or immersion blender.
4. Stir in bourbon. Allow to cool completely.
1. Line a sheet pan with parchment paper.
2. Melt butter and brown sugar in a saucepan. Add pecans and salt; stir to combine.
3. Continue to cook until sugar starts to caramelize and become stretchy, about 5 minutes, stirring constantly.
4. Remove from heat and scoop pecan mix onto the parchment lined pan (be careful - melted sugar can cause bad burns!). Allow to cool completely.
5. Chop into small pieces using a sharp chef's knife or bench scraper.
1. Pour about 1/2 cup of the heavy cream into a small saucepan. Add the reserved peach skins. Turn heat on low and heat just until the cream gets warm, but do not allow it to come to a simmer. Cover and allow to infused for at least 20 minutes, or while your ice cream fillings are cooling.
2. Strain cream and squeeze peach skins to get out as much liquid and flavor as possible. Discard peach skins. Keep peach-infused cream in the refrigerator until ready to use - it should be cold when you use it.
3. With electric beaters or a stand mixer, whip the rest of the cream until soft peaks begin to form; add peach-infused cream and whip to stiff peaks.
4. In a separate bowl, whisk together sweetened condensed milk, bourbon, vanilla, and salt. Fold this mixture into the whipped cream until combined.
1. Pour half of the ice cream base into a 9x5 inch loaf pan. Sprinkle half of the candied pecans evenly on top and spoon about half of the peach swirl mixture. Repeat with remaining ice cream base, pecans, and peach swirl.
2. Use a thin spatula or butter knife to swirl ingredients together. Cover loaf pan with plastic wrap and freeze until firm, about 4 hours.
3. Allow ice cream to warm up for about 10 minutes before scooping and serving.
