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Summer flavors in this ice cream – peach and bourbon. And it’s no-churn bourbon ice cream!
The end of summer doesn’t mean we stop having ice cream in our house, especially when in our house September is peach season, thanks to the peach trees in our back yard. Needing lots of ways to use our peaches, we wanted to try some of our peaches in a fresh homemade batch of whiskey ice cream.
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Bourbon Ice Cream
Earlier in the summer, we discovered the no churn ice cream method when we made our Rye Old Fashioned No Churn Ice Cream and loved the results, so we decided to make another round of no churn homemade ice cream, a Bourbon and Peach No Churn Ice Cream.
No churn ice cream is a really great, simple way to make some great homemade ice cream. Using heavy whipping cream as the base, the no churn bourbon ice cream is rich and creamy and surprisingly smooth, which makes for a very luxurious feeling treat. A very classic flavor combination is peaches and cream and one that is a big time favorite in our house.
With the heavy whipping cream base providing the creamy component, our fresh peaches would add the sweet and tart edge to the rich cream.
Wanting to spice up the original combination a bit, we decided to make a “Peaches Foster‘ and saute the fresh peaches in a combination of bourbon, brown sugar and butter. The brown sugar and butter smoothed out the tart edge of the peaches and brought a flavor of warm baking spices and caramel.
What Ingredients are Needed for the Bourbon Peach Ice Cream?
- Sweetened Condensed Milk
- Brown Sugar
- Vanilla Extract
- Whipping Cream
Cooking the peaches helped make them softer and a bit sweeter, which really made this the perfect partner for the rich creamy ice cream base.
The Bourbon and Peach No Churn Ice Cream was a perfect late summer dessert, luxuriously smooth and rich with a hint of summer sweetness from the peach, while hinting at the coming fall with a bit of warm baking spices. Enjoy!
Like this recipe? Try these below, too!
Other Boozy Ice Creams
- Boozy Roasted Cherry Dark Chocolate Chunk Vegan Ice Cream – The Roasted Root
- Cognac Medjool Date Ice Cream – Brooklyn Supper
- Boozy Chocolate Ice Cream – Food52
- Irish Whiskey Ice Cream with Salted Caramel – Well Plated
- Boozy Whiskey Ice Cream Float – The Little Epicurean
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- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 oz bourbon
- 1/3 cup brown sugar
- 2 Tbsp butter
- 2 cups fresh peaches, sliced and peeled
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy whipping cream
In a stand mixer, or with a hand mixer, combine the heavy whipping cream and sweetened condensed milk until there are little "trails" in the cream, not peaks, as that is over mixing it.
While the cream is mixing, combine peaches, butter and brown sugar in a skillet and cook until peaches are soft and the sauce is thicker. Stir in cinnamon.
Take off heat and stir in bourbon and vanilla. Cool down peaches.
When peach mixture is cool, and cream is ready, combine them.
Pour into wax paper lined bread pans and freeze, covered, at least 8 hours.
Tovolo Tight-Fitting, Easy Stacking, Mini Sweet Treat Tubs, 6 Ounce - Set of 4
KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
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Amount Per Serving: Calories: 459 Total Fat: 24.5g Saturated Fat: 15.4g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 87mg Sodium: 129mg Carbohydrates: 50g Fiber: 1g Sugar: 48.6g Protein: 6.6g
PIN THIS BOURBON AND PEACH ICE CREAM RECIPE FOR LATER!
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