Savor the essence of summer with this Peach Ice Cream with Caramel-Bourbon Swirl. It’s a creamy delight where the sweetness of peaches dances with a decadent caramel ribbon, all with a hint of bourbon’s warmth. Simple steps to a sublime treat – why not give it a swirl?
Caramel-Bourbon Swirl
Ingredients:
- 1 cup granulated sugar
- ¼ cup water
- 2 tablespoons light corn syrup
- ¾ cup heavy cream
- ¼ cup unsalted butter, cubed
- ¼ cup (2 ounces) bourbon
- 1 teaspoon fine sea salt
Method:
Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until the sugar dissolves.
Increase the heat and bring to a boil, without stirring, until the mixture turns a deep amber color.
Remove from heat and carefully whisk in the heavy cream (the mixture will bubble vigorously).
Add the butter and stir until melted.
Stir in the bourbon and sea salt. Set aside to cool to room temperature.
Peach Ice Cream:
Ingredients:
- Juice of 1 to 2 large lemons (to taste)
- 1 ½ cups heavy cream
- 2 pounds firm-ripe peaches, peeled and cut into 1-inch chunks (about 4 cups)
- 1 ⅓ cups granulated sugar
- ¾ cups crème fraîche or sour cream
- ⅛ teaspoon kosher salt
Method:
Purée the peaches with the lemon juice and sugar in a blender until smooth.
Transfer to a bowl and mix in the heavy cream, crème fraîche (or sour cream), and kosher salt.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
As you transfer the churned ice cream to a container, layer it with spoonfuls of the caramel-bourbon swirl, creating a marbled effect.
Freeze until firm, at least 4 hours or overnight.
