Well, I thought we’d go out with a bang before it’s all Apples, Pumpkins and Pears* around here! Since I started a new job right in the middle of the summer, it kind of upset my flow in the kitchen, and feel like I didn’t get to make as many pies, crumbles, popsicles and ice cream this year. Although, let’s be honest, I always feel like there’s never enough time to bake! For pretty much the entire month of August I was daydreaming about warm, peach pie with this ice cream melting into it. Summer bliss right there.
This ice cream is a boozy bourbon dream. I added the full tbsp plus an extra tsp of bourbon, and it was definitely the right decision. Since alcohol doesn’t freeze, the ice cream has a softer, very scoopable consistency, almost gelato like, which makes it great for adding on top of a pie or cake, but maybe not the best for ice cream cones. I think it would be outstanding on pecan pie, or warm butter tarts, or with these cupcakes (which Danielle recently made into a cake for her Mom’s birthday).
I’m not actually going to give a recipe for this pie, as it was just my go-to Smitten Kitchen crust, a heap of peaches with some lemon juice, brown sugar and bourbon, and a quick crumble topping. I sliced it warm because I couldn’t wait and all the juices gushed out, but after chilling overnight it held up pretty well.
We’re running out of time for peaches here in Ontario, so get them while you can! Plus you should make these Baked Peaches from my friend Christina while you’re at it…I sliced them and stirred them into my oatmeal this morning and they were heavenly.
*Every Fall I vow to bake with PEARS and it never happens! This year I swear I will
Brown Sugar Bourbon Ice Cream
Source: slightly adapted from Bon Appetit (I thought 6 egg yolks was overkill for this small batch, so I used 3 instead)
1 cup milk (I used 2%)
3/4 cup whipping cream
1/2 cup brown sugar
3 egg yolks
2 tbsp sugar
1/8 tsp salt
1 tbsp + 1 tsp bourbon
1/2 tsp vanilla
- First set a fine mesh strainer over a large (4 cup) measuring cup with a spout (or just use a bowl).
- In a saucepan, whisk together the milk, whipping cream and brown sugar and set over medium heat. Heat until just before it simmers.
- While that’s heating up, whisk together the egg yolks, sugar and salt in a medium bowl until smooth and the mixture becomes a pale yellow colour. Whisking this mixture constantly, every so slowly add the hot milk mixture, a splash at a time, and then slowly stream in the rest.
- After it’s all added, return the whole thing back the saucepan over medium heat, add a candy thermometer, and heat until 170 degrees.
- Pour the mixture through the strainer (to catch any lumps) into the measuring cup. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard, and chill overnight.
- Before churning, whisk in the bourbon and vanilla. (Don’t be alarmed if the custard separates a bit overnight, just whisk it all back together). Churn it in the ice cream maker until it reaches soft serve consistency, and then scoop into a storage container and freeze overnight.