Spiked Pecan Peach and Brown Sugar Ice Cream
Yield: Makes 1.5 quarts
Active time: 1 hour
Total time: 1 hour, plus an overnight chill
5 fresh peaches (about 2 pounds whole), pitted and chopped
2.5 cups heavy cream
3/4 cup dark brown sugar, packed
1/4 cup light (clear) corn syrup
3/4 teaspoon Kosher salt (more or less to taste)
2 tablespoons bourbon
3/4 cup chopped salted pecans
In a blender or food processor combine peaches, cream, brown sugar, and corn syrup. Blend on high until all ingredients are very well combined, about 30 seconds.
Pour through a strainer into a heavy saucepan. Turn heat on medium high and bring base to a simmer, stirring frequently. Let simmer for 2 minutes, or until base becomes slightly syrupy, then remove from heat and transfer to an airtight container. Stir in salt to taste, 1/4 teaspoon at a time, then add bourbon. Cover and chill overnight.
The next day, churn in ice cream maker according to manufacturer’s instructions. Once the ice cream is almost finished, add the chopped pecans and let them stir in thoroughly.. Transfer to container and chill in freezer for 3 to 4 hours before serving.