Peach-Maple Ice Cream


  • pinch(s) of salt
  • 0.25 cup(s) plus 2 tablespoons sugar
  • 1 tablespoon(s) bourbon
  • 2 large egg yolks
  • 0.25 cup(s) pure maple syrup
  • 0.75 pound(s) ripe peaches
  • 0.5 vanilla bean
  • + 3 more ingredients
    • 1 tablespoon(s) fresh lemon juice
    • 1 cup(s) heavy cream
    • 0.5 cup(s) milk

1. Bring a small pot of water to a boil and fill a medium bowl with ice water. Cut a shallow X in the bottom of each peach and plunge it into the boiling water for 30 seconds. Transfer the peaches to the ice water to cool. Peel the peaches and cut them into 1/2-inch wedges; reserve the peach skin...

View full recipe at Food & Wine


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