It's the end of summer and the start of fall and I am absolutely, in no way mentally prepared for its arrival. This is also that part of the year when we squeeze in some quick last minute trips to enjoy what's left of the sunshine and warm weather. Last weekend we took a quick trip to the farm where we spent a wonderful weekend relaxing and simply enjoying some quiet time. Here are some photographs from my trips to Virginia. As always, I have so much fun on these trips to the Mouth of Wilson, the scenery is beautiful and the farms every bit idyllic. If you follow me on Facebook and/or Instagram, you will have seen some of the photographs that I posted of the farms that we passed and visited.
These young billy goats were pretty curious about my camera, they would come up close with their inquisitive eyes and then run back the minute I moved. On the other hand the guineas ran away from me as soon as I approached. Differing levels of animal curiosity!
My friend Tyler really likes the ice cream, I had him taste test it a couple of weeks ago along with the champagne peach sorbet when he brought me that huge bag of peaches from South Carolina. Tyler prefers ice creams to sorbets and this time when he brought me a second bag of delicious ripe peaches, he insisted that I share the recipe for this ice cream.
This bourbon peach ice cream is the perfect way to symbolize the end of summer and the start of fall and is probably going to mark the end of my summery fruit recipes for this year. Summery peaches and warm bourbon flavors are all rolled into a scoop of frozen ice cream making it ideal at this juncture of the seasons.
Since peaches have a high water content, I cooked them down a little to get rid of some of the moisture content. As the peaches cook, their flavor intensifies and you will end up with a rich sauce with a delicious fruit butter-like consistency.
By the way, I love ice creams and photographing ice creams is even better because the clean up is always tasty!
bourbon peach ice cream
yields: 6-8 servings
4 cups peaches, fresh ripe, peeled and diced
3/4 cup sugar
4 tablespoons bourbon whiskey
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces whole fat cream cheese, softened to room temperature
1/4 teaspoon fine sea salt
1 1/2 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 teaspoon madagascar vanilla extract
1. In a thick bottomed saucepan, heat the peaches and sugar on a medium-high flame. Bring the contents to a boil and then immediately reduce to a medium-low flame and cook for 5 minutes. Remove the saucepan and blend the hot sauce carefully in a blender or food processor until completely smooth. Transfer the peach sauce back to the same saucepan and bring it to a boil on a medium-high flame, reduce the flame and stir continuously to prevent burning. Cook for another 7-8 minutes. The sauce should be thick, stir in two tablespoons of the bourbon. Chill the sauce completely in the refrigerator before folding it into the ice cream (the sauce should be at least 40F before use, I prefer to cool the sauce in a sealed ziploc bag placed in an ice-water bath)
2. Take two tablespoons of the milk and mix it with the cornstarch in a small bowl to form a slurry. Keep aside.
3. Whisk the cream cheese and salt in a large glass mixing bowl and keep aside.
4. Bring the rest of the milk, heavy cream, sugar and corn syrup to a boil on a medium-high flame in a thick bottom saucepan. Reduce the flame to a gentle simmer stir constantly with a silicone spatula and cook for 4 minutes. Whisk the cornstarch slurry into the hot milk and bring the milk back to a boil over medium-heat. Cook the milk until it begins to thicken slightly and covers the end of the spatula, about 1-1 1/2 minutes. Remove the milk from heat. Stir in the remaining 2 tablespoons of bourbon and vanilla.
5. Carefully whisk the hot milk into the glass mixing bowl containing the cream cheese until smooth. Pass the hot milk through a sieve to remove any lumps. Transfer the milk into a gallon ziplock freezer bag and chill the sealed bag in an ice-water bath for 30 minutes, adding more ice if necessary.
6. After chilling, pour the ice cream base into the frozen canister of your ice cream maker. Churn until the ice cream no longer sticks to the sides of the canister and it does not freeze anymore, this should take about 30 minutes (Alternatively, follow the instructions on your ice cream maker).
7. Layer the frozen ice cream into a freezer-safe storage container with an airtight lid and alternate with layers of the peach sauce. Do not mix the ice cream and sauce. Cover the surface with a sheet of parchment paper and press firmly against the surface to remove any trapped air bubbles. Place the lid on the container and freeze until firm or at least 4 hours before serving.