No-Churn Ingredients:
Ice Cream Maker Ingredients:
No-Churn Directions
In a large bowl, combine sweetened condensed milk, vanilla bean paste, peach nectar, salt and bourbon. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment or with a handheld mixer, whip the heavy whipping cream on medium speed until stiff peaks form.
Gently fold in 1/3 of the whipped cream into the sweetened condensed milk mixture. Fold in the remaining whipped cream until no streaks remain.
Transfer the mixture to a 2-quart container such as an 8×8 baking dish.
Place diced peaches on top and gently swirl into mixture.
Cover with a lid or a piece of parchment paper pressed into the top and freeze for several hours until firm (about 6-12 hours).
Ice Cream Maker Directions
Heat a large pot over medium-high heat. Add heavy whipping cream, one cup of whole milk and sugar. Whisk until the sugar dissolves. Bring the mixture to a boil. Boil for 3-5 minutes and allow the mixture to thicken, whisking occasionally.
While the mixture is boiling, add cornstarch and one tablespoon milk to a small bowl. Mix together to create a smooth paste. Add the cornstarch mixture to the pot and continue boiling for 1-2 minutes.
Remove the pot from heat and add the peaches, vanilla bean paste, peach nectar and salt. Stir to combine. Pour the mixture into a heat-proof medium bowl and place in the refrigerator for at least two hours.
Once the mixture has cooled completely, remove from the refrigerator and stir in the bourbon. Follow the instructions on your ice cream maker to churn the ice cream. Place the churned ice cream in a freezer-safe and covered container. Freeze for at least four hours.
Allow ice cream to soften for 1-2 minutes before serving.
No-Churn Ingredients:
Ice Cream Maker Ingredients
No-Churn Directions
In a large bowl, combine sweetened condensed milk, vanilla bean paste, peach nectar, salt and bourbon. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment or with a handheld mixer, whip the heavy whipping cream on medium speed until stiff peaks form.
Gently fold in 1/3 of the whipped cream into the sweetened condensed milk mixture. Fold in the remaining whipped cream until no streaks remain.
Transfer the mixture to a 2-quart container such as a 20cmx20cm baking dish.
Place diced peaches on top and gently swirl into mixture.
Cover with a lid or a piece of parchment paper pressed into the top and freeze for several hours until firm (about 6-12 hours).
Ice Cream Maker Directions
Heat a large pot over medium-high heat. Add heavy whipping cream, one cup of whole milk and sugar. Whisk until the sugar dissolves. Bring the mixture to a boil. Boil for 3-5 minutes and allow the mixture to thicken, whisking occasionally.
While the mixture is boiling, add cornstarch and one tablespoon milk to a small bowl. Mix together to create a smooth paste. Add the cornstarch mixture to the pot and continue boiling for 1-2 minutes.
Remove the pot from heat and add the peaches, vanilla bean paste, peach nectar and salt. Stir to combine. Pour the mixture into a heat-proof medium bowl and place in the refrigerator for at least two hours.
Once the mixture has cooled completely, remove from the refrigerator and stir in the bourbon. Follow the instructions on your ice cream maker to churn the ice cream. Place the churned ice cream in a freezer-safe and covered container. Freeze for at least four hours.
Allow ice cream to soften for 1-2 minutes before serving.
Madagascar Bourbon Pure Vanilla Bean Paste
