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Scooped: Bourbon Peach Brown Sugar Ice Cream

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[Photograph: Max Falkowitz]

I'm not done with peaches yet.

Sorbet is one thing, and a very good thing at that. But Labor Day has come and gone and I'm looking for desserts with a little more creaminess to them, something cozy and warming to prepare me for fall. Like brown sugar. And bourbon.

Basically, this ice cream is a cobbler in a cup.

The brown sugar hits you first, warm and a little molasses-y, followed by the honeyed flavor of peach and a delicate kiss of bourbon in place of vanilla. It's sweet, but hey, so are peaches, and the ice cream retains some of the fruit's light acidity bolstered by the brown sugar. Riding through it all is an intense butteriness that comes from lots of heavy cream. And yes, it's worth it.

It's also simple to make: Blend together your sugar, peaches, and cream. Strain. Cook it down for just a couple minutes to concentrate the flavor and enrich the texture. Then chill and churn. No eggs to separate, no mix-ins to prepare.

The ice cream is pretty scoopable straight from the freezer, and though I've been enjoying it straight up, there's one last scoop's worth I'm saving for some warm cobbler. Some cobbler on cobbler action, as it were.

Get the Recipe

Bourbon Peach Brown Sugar Ice Cream »

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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