Welcome to Day 3 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to treat you to tons of amazing ice cream recipes. Ice Cream Week is shaping up to be the best week ever!
Here’s what is up for grabs, One Winner Takes All:
- One Cuisinart Ice Cream Machine in White
- One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
- One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
- One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
- One Microplane Herb and Salad Chopper One Microplane Premium Classic Grater in White
- One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
- One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
- One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
- One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
- One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
- One Copy of the Cookbook Eat More Dessert by Jenny Kellar
- One Copy of the Cookbook The Perfect Scoop by David Lebovitz
- One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel
So... the story of this ice cream. I've been on a peaches and bourbon kick. Either flavored bourbon, or a fresh peach muddled into regular bourbon... either way, delicious. I even made cupcakes with the same flavor combo. It's really a match made in heaven! I decided to try a sweet cream base with chunks of juicy fresh peach, and make homemade caramel to drizzle on the top, which is where I'd hide a sneaky shot of bourbon to tie it all together.
Turns out, sweet cream ice cream is SUPER SIMPLE TO MAKE. No custard base, just super easy: cream, milk, sugar. Bam. Caramel? Also super easy to make. Sugar, salt, water, cream. This would take NO TIME AT ALL!
...guess what. It took a whole evening. Because my freezer decided to randomly be not-so-freezing (the knob must have gotten bumped), and my ice cream bowl was not chilled through. To make matters worse, I had slacked off and needed the ice cream the next day to make it in time for Ice Cream Week!
So I did this the sort-of-old-fashioned way. Metal bowl, freezer, stir every half hour until it's done. However, in the end it was 100% worth it. Look at that gorgeous bowl of peachy, bourbon-y goodness! Heaven.
And before I get to the recipe! Be sure to swing by all of today's Ice Cream Week Participants:
- Roasted Blueberry Milkshake by Cravings of a Lunatic
- Cherry Almond Chocolate Ripple Semifreddo by The Girl in the Little Red Kitchen
- Peach Pit Swirl Ice Cream by Scoop Adventures
- Pumpkin Gelato with Salted Caramel Swirl by The Redhead Baker
- Salted Butter Pecan Brittle Ice Cream by Cookistry
- Lemon Curd Ice Cream by Life Tastes Good
- Pistachio-Cherry No Churn Ice Cream by The Life and Loves of Grumpy's Honeybunch
- Blueberry Frozen Yogurt by Renee's Kitchen Adventures
- Raspberry Ripple Buttermilk Gelato by Crumb
- Chocolate Cookies 'n Cream Milkshake by Love and Confections
- Lazy Leftover Fruit Salad Ice Cream by Farm Fresh Feasts
- Apple Cinnamon Ice Cream by Noshing with the Nolands
- Gluten Free Devil's Food Ice Cream Cake by Gluten Free Crumbley
- Blueberry-Kiwi Lemonade Shake by The Spiffy Cookie
- Caramel Macchiato Soft Serve Ice Cream by Wishes and Dishes
- Carrot Cake Ice Cream by Mind Over Batter
- Pumpkin Pie Ice Cream by The Gunny Sack
- White Peach Ice Cream with Bourbon Caramel by Quarter Life (Crisis) Cuisine
- No Churn Low Carb Peach Ice Cream from Yours and Mine are Ours
Now, onto the recipe!
Peach Sweet Cream Ice Cream with Bourbon Caramel
For the Ice Cream
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cups sugar
- 1 tsp vanilla
- 2 ripe white peaches, cubed (or puréed if you prefer a smoother ice cream)
For the Bourbon Caramel
- 1 cup sugar
- 1/4 cup water
- 1/2 cup whipping cream
- 1 tsp butter
- 1 tsp vanilla
- 2 tbs bourbon (more or less, to taste)
- pinch of salt
-For the Ice Cream: stir together all ingredients and chill until completely cold (2 hours or more). Process in ice cream machine until done, pour into container and freeze until completely firm.
OR. Pour into a metal bowl and place in freezer. Every 30 minutes, pull out of freezer and whisk vigorously. Do this for 3 hours, stirring every half hour, until thick (think, milkshake-you-can't-sip-through-a-straw). Pour into container and freeze until firm.
For the sauce: over medium heat, mix together water and sugar. Stir regularly until deep amber in color. Remove from heat.
Quickly add the cream and step away as it bubbles up violently. When subsided, add butter and whisk until thick. Add bourbon, vanilla, and salt. Pour into jar and let cool to room temperature.