Ingredients
2 cups Heavy Cream
1/2 cup caster sugar
2 teaspoons Vanilla
1 pound ripe Peaches
2 Tablespoons Bourbon
1/4 cup Honey
1/4 teaspoon Nutmeg
Preparation
stir cream, sugar and vanilla together until sugar is completely dissolved.
Peel and fine dice peaches into a bowl. Stir into the bowl bourbon, honey and nutmeg (freshly grated, if possible). Allow peaches to macerate for 10 minutes at room temperature. Then move to the freezer to chill well while the ice cream machine processes the cream mixture.
Freeze cream mixture per manufacturer's instructions in an ice cream machine.
At the point for 'mix ins' on your ice cream machine add the macerated peach mixture.
Cream mixture will begin to significantly soften while the peach mixture is blended in. That is to be expected, but it will not melt completely before freezing begins again. It is important not to mix the peaches too early, to best ensure even distribution of the fruit in the finished ice cream. Continue to process in the ice cream machine until frozen to soft serve.
Enjoy immediately as soft server, or transfer to a container and freeze for at least 4 hours for firmer ice cream.
