With a hint of bourbon, this rich and creamy ice cream is the perfect partner for peach pie – but it's fabulous on its own, too!
- Portion size 8 servings
- Credits : Canadian Living Magazine, August 2009
MethodSplit vanilla bean in half lengthwise. With tip of knife, scrape seeds into saucepan. Add bean pod, allspice, 10% cream and whipping cream; heat over medium heat until tiny bubbles form around edge. Remove from heat; cover and let stand for 10 minutes.
In bowl, whisk egg yolks with sugar; slowly whisk in cream mixture. Return to pan and cook over medium-low heat, stirring, until thick enough to coat back of spoon, about 8 minutes.
Strain into 9-inch (2.5 L) square metal cake pan; stir in bourbon. Place plastic wrap directly on surface. Refrigerate until cold, about 1 1/2 hours.
Freeze until solid, 8 to 12 hours. Break up and purée in food processor until smooth. Scrape into airtight container; freeze until firm, about 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions.
(Make-ahead: Freeze for up to 1 week.)
Nutritional facts Per serving: about
- Sodium 47 mg
- Protein 4 g
- Calories 318.0
- Total fat 24 g
- Potassium 173 mg
- Cholesterol 224 mg
- Saturated fat 14 g
- Total carbohydrate 21 g
- Iron 6.0
- Folate 10.0
- Calcium 10.0
- Vitamin A 25.0