Boozy Homemade Peach Ice Cream with Bourbon and Streusel Swirl
User Reviews
5.0
39 reviews
Excellent
Boozy Homemade Peach Ice Cream with Bourbon and Streusel Swirl
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If you're looking for a homemade peach ice cream that goes beyond the norm, this is it. Flavored with Kentucky bourbon and fresh roasted peach puree, this summer dessert even has a swirl of oatmeal streusel for crunch. It's like a boozy peach cookies and cream ice cream -- and who can resist that?
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Ingredients
FOR ROASTED HONEY PEACHES
- 2 large peaches peeled, pits removed, sliced
- 2 tablespoons sugar
- 2 tablespoons honey
FOR BOURBON PEACH ICE CREAM:
- 2 cups whole milk
- 2 tablespoons + 2 teaspoons cornstarch
- 4 tablespoons cream cheese
- ⅛ teaspoon fine sea salt
- 1 ⅔ cups heavy cream
- ¾ cup sugar
- 2 tablespoons + 2 teaspoons light corn syrup
- 1 cup honey peach purée recipe given above
- ¼ cup bourbon
FOR STREUSEL:
- ¼ cup butter chilled, cut into small cubes
- 6 tablespoons all purpose flour
- 3 tablespoons brown sugar packed
- ⅛ teaspoon salt
- ¼ teaspoon cardamom (optional)
- ⅛ teaspoon vanilla powder (optional)
- 6 tablespoons rolled oats old fashioned, not instant
Instructions
FOR THE HONEY PEACH PURÉE
- Preheat the oven to 375°.
- Place the sliced peaches, sugar and honey in a small ovenproof glass or ceramic baking dish that's just large enough for the fruit to completely cover the bottom of the dish. Toss to combine and roast for 10-12 minutes or until just soft.
- Transfer the peach mixture and liquids to the mini food processor and pulse until smooth. Cover and refrigerate.
MAKE THE OATMEAL STREUSEL
- In a medium bowl combine the butter, flour, brown sugar, salt, cardamom and vanilla powder (if using). Use a pastry blender to cut the butter into the dry ingredients until it resembles fine pebbles. (If you don't have a pastry blender, you can use your fingertips to work the butter into the dry ingredients -- but work quickly, so the butter doesn't melt and become pasty.)
- Spread the streusel in a single layer on a quarter sheet pan or baking sheet. Bake for 10 minutes, then stir the streusel and spread it back out into a single layer. Bake an additional 10-12 minutes or until the streusel is golden brown and crisp. Set aside to cool to room temperature. Store in an airtight container until you're ready to use.
FOR THE BOURBON PEACH ICE CREAM:
- In a small prep bowl, combine the cornstarch and 2 tablespoons of the milk. Whisk together to form a cornstarch slurry and set aside.
- In a large bowl, beat the cream cheese and sea salt together with a hand mixer. Set aside.
- Add the remainder of the milk, heavy cream, sugar and corn syrup to a large, heavy-bottomed saucepan and bring to a boil over medium high heat, stirring occasionally. Once the mixture boils, set a timer for 4 minutes and continue to boil (and stir occasionally).
- Remove the cream mixture from heat and whisk in the cornstarch slurry. Return the pan to the stove and bring back to a boil, whisking constantly. Cook the cream mixture for one minute at a boil, until it thickens slightly.
- Ladle about 1/2 cup of the cream mixture into the cream cheese and blend together with the hand mixer, scraping the sides occasionally with a rubber spatula, until smooth. Add the remainder of the cream mixture and beat until well combined. Stir in the bourbon, cover and refrigerate for at least 4 hours or overnight.
- When the ice cream base and peach purée have been thoroughly chilled, add the puree to the cream mixture and stir to combine. Transfer to your ice cream maker and churn according to the manufacturer's instructions.
- When the ice cream is churned, transfer to a freezer storage container in this method: Scoop a large spoonful into the container and sprinkle with streusel. Top with more ice cream, followed by more streusel. Continue in this method so that the ice cream is layered with nuggets of crunchy streusel. Freeze the ice cream for 3-4 hours to firm up before serving.
Equipments used:
Notes
- * I have a gas stove which burns hot, so I use a simmer plate that I picked up for $20 at a cooking store. It disperses the heat more evenly, eliminating hot spots and allowing for a slow simmer.
Nutrition Information
Show Details
Calories
308kcal
(15%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
28mg
(9%)
Sodium
172mg
(7%)
Potassium
182mg
(5%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
491IU
(10%)
Vitamin C
3mg
(3%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 172mg | 7% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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