If you serve this dessert at a birthday party or any other occasion, your guests will love it. The combination of fruit, vanilla and a touch of bourbon creates a wonderful blend of flavours.
Ingredients:
- 11 oz fresh blueberries (about 2 cups)
- 3/4 cup granulated sugar (divided)
- 1 tablespoon fresh lemon juice
- 1 pound fresh peaches, peeled and chopped (about 3 cups)
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/4 cup light corn syrup
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 cup bourbon
Method:
In a medium saucepan, combine the blueberries, 1/4 cup granulated sugar and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and release their juices, about 5-7 minutes. Remove from heat and allow to cool slightly.
In a blender or food processor, puree the cooked blueberry mixture until smooth. Strain the puree through a fine-mesh sieve into a bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids and set the blueberry puree aside.
In the same saucepan, combine the chopped peaches, the remaining 1/2 cup granulated sugar and a splash of water. Cook over medium heat, stirring occasionally, until the peaches are soft and the sugar has dissolved, about 5-7 minutes. Remove from the heat and allow to cool slightly.
In a separate saucepan, combine the heavy cream, whole milk, corn syrup and salt. Cook over medium heat until just starting to boil, then remove from heat.
In a medium bowl, whisk the egg yolks until smooth. Gradually whisk in about 1/2 cup of the hot cream mixture to temper the eggs. Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream mixture.
Return the saucepan to a medium heat and cook, stirring constantly, until thick enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
Pour the custard through a fine sieve into a clean bowl. Stir in vanilla extract and bourbon.
Stir the peach mixture into the custard until well combined.
Cover the bowl with cling film and press the cling film directly onto the surface of the custard to prevent a skin forming. Chill in the fridge until completely cold, preferably overnight.
Once chilled, churn the mixture in an ice-cream maker according to the manufacturer’s instructions.
During the last few minutes of churning, drizzle the blueberry puree into the ice cream in a slow, steady stream to create swirls.
Transfer to a freezer-safe container and freeze until firm, at least 4 hours or overnight.
