Bourbon Peach Ice Cream
Adapted from The Perfect Scoop
This bourbon peach ice cream is a simple, elegant way to capture the peak-season flavor of ripe peaches with a subtle warming note from bourbon. The recipe relies on gently cooked peaches, a creamy custard-free base of sour cream and heavy cream, and just enough sugar to enhance natural sweetness. It’s easy to prepare at home and produces a smooth, scoopable ice cream with bright fruit flavor and a rounded finish from the liquor.
Ingredients
- 4 large peaches, peeled
- 1/2 cup water
- 3/4 cup sugar
- 1/2 cup sour cream
- 1 cup heavy cream
- 3 tablespoons bourbon
Instructions
- Peel and halve the peaches, remove the pits and cut the fruit into chunks.
- Place the peach pieces and the water in a covered saucepan. Cook over medium heat until the peaches soften and begin to break down, about 8–12 minutes depending on ripeness. Remove from heat.
- Stir the sugar into the warm peaches so it dissolves. Allow the mixture to cool completely—this step helps preserve texture and ensures the cream and sour cream stay smooth when combined.
- Once cooled, transfer the peaches and their juices to a blender or food processor. Add the sour cream, heavy cream, and bourbon, and blend until just about smooth. You can leave a few small peach pieces if you like texture in the finished ice cream.
- Chill the blended mixture thoroughly in the refrigerator. Cold base freezes better and yields a lighter, creamier result in the ice cream maker.
- Freeze according to your ice cream maker’s instructions. When the ice cream reaches a soft-serve consistency, transfer it to a lidded container and firm it up in the freezer for at least a couple of hours before serving, or serve immediately for a softer texture.
Peeling Tip
A very easy way to peel peaches is to score an X on the bottom of each fruit and briefly plunge them into boiling water for about 20 seconds, then transfer them to a bowl of ice water to stop the cooking. The skins will loosen and slide right off. This technique preserves the peach flesh while making removal of the skin quick and clean.
Serving Suggestions
Serve this bourbon peach ice cream on its own, garnish with a few fresh peach slices, or pair it with shortbread cookies, warm cobbler, or a drizzle of caramel for contrast. The bourbon adds depth but not overpowering alcohol flavor; if serving to children or those avoiding alcohol, omit the bourbon and replace with an extra tablespoon of cream or a splash of vanilla extract.
Variations and Ideas
- For a chunkier version, fold in roughly chopped roasted or macerated peaches after churning.
- Add a handful of toasted pecans or almonds for crunch.
- Mix in a ribbon of honey or a swirl of fruit jam at the end of churning for extra sweetness and visual appeal.
- Swap sour cream for Greek yogurt for a tangier flavor and slightly lighter texture.
Storage
Store the ice cream in an airtight container in the coldest part of your freezer. To minimize ice crystals, press a piece of plastic wrap directly onto the surface before sealing with the lid. Properly stored, the ice cream keeps well for up to two weeks, though it’s best within the first few days for peak flavor and texture.
Notes
This recipe is forgiving and highlights ripe peaches. Adjust the sugar to suit the sweetness of your fruit—less for very sweet peaches, a touch more if the fruit is tart. The bourbon can be adjusted or omitted based on preference. If you choose to increase the bourbon, be mindful that alcohol can affect freezing and may make the ice cream softer.
