Ingredients:

  • 2 cups (300g) fresh peaches, peeled and diced
  • 1/4 cup (60ml) bourbon
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5g) lemon juice
  • 2 cups (480ml) heavy cream, chilled
  • 1 cup (240ml) whole milk, chilled
  • 1/3 cup (65g) honey
  • 1 tsp (5ml) vanilla bean paste
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Combine diced peaches, bourbon, maple syrup, and lemon juice in a saucepan over medium heat. Simmer for 10–12 minutes until the liquid has reduced by half into a thick glaze.
  2. Remove from heat and use an immersion blender to puree the mixture until velvety smooth. Chill in the refrigerator for at least 2 hours.
  3. In a large mixing bowl, whisk together the chilled heavy cream, whole milk, honey, vanilla bean paste, and salt until the honey is fully incorporated.
  4. Slowly pour the chilled bourbon peach reduction into the dairy base, whisking constantly to emulsify.
  5. Pour the mixture into a pre-frozen ice cream canister and churn according to the manufacturer's instructions (approximately 20–25 minutes) until soft-peak consistency is reached.