Peach Ice Cream

[ilwzw2]

I had to report back that I made a trial batch of ice cream this afternoon. I have to borrow the actual ice cream maker but I made the recipe and technically it sits overnight before I turn it into ice cream. Hopefully I'll get the ice cream maker tomorrow afternoon and turn my base into ice cream early enough to make any changes if needed.

I used a whiskey that was blended with honey liqueur. I am not a bourbon or whiskey drinker but I tested this whiskey at an event and it has a faint smell/taste of caramel so I thought it would be a nice compliment to the peaches.
I made the ice cream base but I don't have peaches yet but if the 'base' is any indication this is a winner!! Fresh eggs, fresh cream, vanilla and a bit of reduced honey whiskey and I am tasting one of the best ice creams!
The taste is smooth almost caramel-like (just a hint) and I think it will be wonderful with the peaches added in! Since I reduced the alcohol out of the whiskey I don't taste whiskey just a nice smooth additional flavor.

I'll let you know how this turns out!

Sharon

[Miss Understood]

Now you just have to worry about getting the ice and salt mix right and the timing so the texture is smooth and not grainy. Check the directions with the ice cream maker if you haven't made ice cream often. (unless it's one of those new type machines that don't use ice and salt).

[ilwzw2]

Miss Understood, thanks for the heads up! I have never made ice cream before and am using a very old crank style maker. Hmm, I thought the base was going to be the toughest part. Oh well, I guess I'll put that spare batch to good use tomorrow!

If it happens what did I do wrong if it's grainy? And how do I fix it? Add more bourbon so nobody notices?!

Thanks again for the good information!

Sharon

[ayj67]

Well any experiment fails, you can have them all as a Sundae. Grill peach halfs, caramel bourbon sauce, grill pound cake slices, kick butt vanilla ice-cream, definitely need to make some whipped cream or whipped cheese cake topping.

You can do a cold stone mixing type of thing before serving if you don't want to do sundae.

[Miss Understood]

Off the top of my head I can't remember all the tips listed in the book that came with the machine. Ours is motorized but is the old fashioned kind like yours. I think if the brine isn't cold enough the texture can be off. If you don't have an instruction manual try going online and looking for tips. We're still on the road today so I don't have my manual available.