Bourbon Peach Ice Cream
1 Pint
25 Minutes
Easy
There are "save for later" recipes. Then there are "drive back to the farmers market because you need more peaches" recipes. This is the second one.
INSTRUCTIONS
- To make the peach compote, add the peaches, sugar, lemon juice, and salt to a small saucepan. Cook over medium heat for about 10 to 15 minutes, stirring occasionally, until the peaches soften and release their juices.
- Continue cooking until most of the liquid has evaporated and the mixture becomes thick and jammy. Remove from the heat and let cool completely.
- Blend until smooth if you want a silky ice cream, or leave it slightly chunky for more texture.
- To make the ice cream, whisk together the heavy cream, milk, sugar, vanilla, bourbon, salt, and cooled peach compote in a large bowl until well combined.
- Pour the mixed base into the InstantChill™ Mixing Bowl. Select the Ice Cream Program, set to 20 minutes.
- Optional: When there are 3 minutes remaining in the program, swirl additional peach compote to taste using the Mix-In window on the lid.
- Once the program is complete, transfer the ice cream to a freezer-safe container and freeze for 30 to 60 minutes, or until firm enough to hold its shape while still soft enough to scoop and spread.
- Top with additional peach compote to taste, and enjoy!
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Instant Pot® Culinary Team
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