Peach-Maple Ice Cream


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

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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