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Best Homemade Summer Peach Bourbon Ice Cream

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This homemade summer peach bourbon ice cream captures the essence of a late summer evening with perfectly balanced flavors of roasted peaches and smooth bourbon in a creamy custard base. It’s a nostalgic treat that’s worth every bit of effort.

Ingredients

Scale
  • 4 medium ripe but firm peaches (about 1.5 pounds or 680 grams)
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon (15 ml) fresh lemon juice
  • Pinch of salt
  • 3 tablespoons (45 ml) good bourbon (e.g., Buffalo Trace or Maker’s Mark)
  • 1 teaspoon vanilla extract
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 grams) granulated sugar, divided
  • 5 large egg yolks, room temperature
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon bourbon (optional, for finishing)

Instructions

  1. Preheat oven to 400°F (200°C). Wash and halve peaches, remove pits. Place cut-side up on a parchment-lined baking sheet. Sprinkle with 2 tablespoons sugar, lemon juice, and a pinch of salt. Roast for 20-25 minutes until soft and juices bubble. Let cool 10 minutes.
  2. Once cool enough to handle, slip off skins. Transfer roasted peach flesh and juices to a bowl. Mash with a fork to a chunky puree. Stir in 3 tablespoons bourbon and vanilla extract. Cover and let steep at room temperature for at least 30 minutes.
  3. In a medium saucepan, combine heavy cream, whole milk, and half the sugar (about 6 tablespoons or 75 grams). Heat over medium until steaming with small bubbles around edges; do not boil.
  4. In a separate bowl, whisk egg yolks with remaining 6 tablespoons sugar and 1/4 teaspoon salt until pale and slightly thickened (ribbon stage), about 2 minutes.
  5. Slowly pour about 1 cup of hot cream mixture into egg mixture while whisking constantly. Pour egg mixture back into saucepan. Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 5-7 minutes, or 170°F/77°C). Do not exceed 180°F.
  6. Immediately strain custard through a fine-mesh strainer into a clean bowl. Stir in bourbon peach mixture and optional extra tablespoon of bourbon. Cover with plastic wrap pressed directly onto surface. Refrigerate at least 4 hours, preferably overnight.
  7. Once thoroughly chilled, stir the base. Pour into ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes) until it reaches soft-serve consistency.
  8. Transfer churned ice cream to a freezer-safe container. Smooth top, press parchment paper directly onto surface, and seal with lid. Freeze at least 4 hours, ideally 8-12 hours, to ripen.

Notes

Don’t skip roasting the peaches—it concentrates flavor and removes excess moisture. Watch bourbon quantity; too much prevents freezing. Ensure custard base is thoroughly chilled before churning. Let ice cream temper 5-10 minutes before scooping. For best texture, ripen in freezer 8-12 hours.

Nutrition

Keywords: peach ice cream, bourbon ice cream, homemade ice cream, summer dessert, peach bourbon, roasted peach ice cream

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