Grilled Peach Bourbon Ice Cream

My wife and I had a gift card for Williams-Sonoma (thanks, Maggie and Jud!), and decided to use it to get the Kitchenaid ice cream maker that works with our Kitchenaid mixer. And, since we now had the ice cream maker, we had to try it out!

I was trying to think of what ice cream to make, and realized that good peaches are available right now. And I love grilled peaches, so I figured I should look for a recipe with grilled peaches. The first one I found was by Russell on Chasing Delicious, and it looked like a good starting point.

Russell’s recipe called for honeyed peaches that were grilled, and he added in cinnamon crumbles, too, which sound great, as I love cinnamon.  However, I had something a little different in mind. Instead of taking the honey/cinnamon approach, I decided on pairing the peaches with bourbon!  Ok, that’s not a surprise if you read the title of the post, but it still sounded like a great idea.

The recipe is pretty simple, but it does take time to let things refrigerate and freeze, so, if you try this, don’t expect it to be ready right away. Anyway, back to the recipe:

  • 4 peaches, ripe and cut in half
  • About 4 ounces Bourbon of your choosing (I use Maker’s Mark)
  • 2 tbsp Turbinado sugar to dust peach halves
  • 1 1/2 cups heavy cream
  • 2 cups half and half
  • 6 large egg yolks
  • 9 ounces Turbinado sugar
  • 2 teaspoons vanilla

Lay the peach halves on a cookie sheet and drizzle with about half the bourbon and the 2 tbsp Turbinado sugar, and let the peaches sit for half an hour to let the bourbon soak in. While the peaches are waiting, get a medium hot fire going on a grill. This can be gas or charcoal. When the grill is ready, place the peaches cut side down on the grill for a couple of minutes, just until the peaches get a nice char to them. Turn the peaches over and let the skin side char for 1-2 minutes, then remove and let the peaches cool.

Place the peach halves in a blender to puree, and refrigerate the puree. Heat the half and half and cream just to the point of steaming, but not bubbling at all. Whip the egg yolks until light yellow, and gradually add the 9 ounces of sugar. Once this is done, start slowly adding the dairy to the egg yolks, stirring as you add to temper the egg yolks, otherwise you’ll get cooked egg pieces. If you don’t like egg drop ice cream, you want to do this! Put the mixture of egg yolks, sugar and dairy over a medium fire and heat to just a simmer for about 4 minutes. Remove from the stove and add in the grilled peach puree and the rest of the bourbon, stirring well. Put the mixture in the fridge for at least a couple hours, placing it in the lowest part of the fridge in the back to get it the coldest you can.

Making Ice Cream

Since we were using the Kitchenaid ice cream maker, it had already been put in the freezer, set to the coldest setting, for about 2 days. The directions say at least 15 hours, and, supposedly, some people just leave the bowl in the freezer when not in use so it’s always ready. It’s easy to put the attachment for the paddle on the mixer. I let the mixer run on the lowest setting (stir) for about 25 minutes.

This is where things didn’t work quite right… I don’t think the bowl was cold enough. it’s an insulated bowl filled with liquid that freezes the ice cream while the paddle stirs it to keep crystals from forming. With it not quite cold enough, the mixture never got as thick as I wanted it. Next time, I’m going to get the freezer even colder if I can adjust it lower, and I’m going to put the mixture in the freezer for 15 minutes to cool it more, too, hopefully freezing it faster.

We still ladled the ice cream into containers and froze it. The results are a thicker ice cream, and, if we let it melt a little bit, it’s actually quite creamy.

Grilled Peach Bourbon Ice Cream

And the grilled peach/bourbon flavor? Well, that part worked very well!

Next up will be a hard cider sorbet!

About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.


  1. I’ve found when using my Kitchen Aid ice cream maker, the ice cream mixture only gets to the point of a thick soup/extremely soft soft-serve. I always need to freeze it for a few hours before it’s ready for serving. The recipe looks delicious, though!

  2. Curt, you’ve exceeded expectations on this! Not blowing smoke – this is cooking channel quality stuff… Not sure what I like more, the recipe/prep of this dish or the killer photos you took. Awesome use of the focus up front w/ blurred background in some of those shots.
    Kevin (BBQ Smoker Site) recently posted..Lakeside Smokers Takes Grand Championship at 2011 Troy PigoutMy Profile

  3. Wow this looks so delicious and your pictures are gorgeous!!

  4. Devlyn,
    This froze just fine, but I think I’m going to try getting the bowl even colder, and really, really cooling the ice cream mixture by putting in the freezer for a bit before making it. I’ve read where some people get it much more like a good soft serve.

    Thanks. :) Try the recipe and let me know what you think!

    Thanks… It may not fit your blog’s focus, but it’s good to splurge now and then!
    Curt recently posted..Grilled Peach Bourbon Ice CreamMy Profile

  5. This recipe looks fab! Before I try it I was wondering if the peaches soaked in Bourbon catch fire when you put them on the grill? I saw a friend of mine grill peaches and pears soaked in brandy and the brandy caused a big flame for a few seconds, which looked really impressive when you weren’t expecting it.
    Lauren Clarke recently posted..Nespresso Essenza Espresso MachinesMy Profile

  6. Lauren,
    Good question. I was actually prepared in case anything flared up, but there’s not enough bourbon on the peaches to cause a big fire… I only put a couple shots total on the peaches. They were more drizzled with bourbon than soaked in it.
    Curt recently posted..Grilled Peach Bourbon Ice CreamMy Profile

  7. Wow what a perfectly matched classic flavor profile. Don’t you love the fruits of summer?
    Chris recently posted..Grilled Smoky Mountain Chicken "Cheeseburger"My Profile

  8. Chris, just about anything goes with bourbon… It’s almost as versatile as bacon!. Ok, how about bacon soaked in bourbon?
    Curt recently posted..Grilled Peach Bourbon Ice CreamMy Profile

  9. I think I like your grilled peach ice cream better! I am going to have to try this variation next time. The addition of bourbon looks incredible.

    Once I started making ice cream I had to adjust my freezer to -8F (it’s coldest) and I keep the mixer bowl at the bottom. I also started letting the batter chill overnight before churning it into ice cream to make sure it is really cold or at least as cold as it can get. I’ve noticed it can help at times.
    Russell at Chasing Delicious recently posted..Mint Chocolate Chip CupcakesMy Profile

  10. Russell,

    Thanks for the advice; I did chill the batter overnight, but I think I needed to get the bowl colder. I’ve turned down my freezer as far as it will go, and I’ll try it again with a hard cider sorbet tonight. Worst case, I have a chest freezer I’m not using right now that I may have to incorporate into the process!
    Curt recently posted..Grilled Peach Bourbon Ice CreamMy Profile

  11. Why grilling those peaches? Can’t I just use raw ones soaked in some bourbon? Anyways your pictures are amazing and it is a good yet time consuming idea!
    Virag recently posted..Wordless Wednesday – Birthday WishMy Profile

  12. Virag,

    Why grilling? Well, this is an outdoor cooking blog. :) Plus, the grilling adds a flavor that just soaking raw peaches won’t have. The grilling part isn’t time consuming at all, really; it only takes about 3 minutes to grill the peaches. You get a smoky, caramelized component that you won’t get without the grilling.
    Curt recently posted..Grilled Peach Bourbon Ice CreamMy Profile

  13. Haha, OK I get that, Curt. The only thing is that I like making things easier, but it does make sense what you are saying about the caramelized taste. Cool!
    Virag recently posted..Wordless Wednesday – Birthday WishMy Profile

  14. W-O-W! This is an amazing idea. I love the way you grilled those plump peaches to caramelized and smokey perfection. ;)

  15. Karen,

    Thanks for commenting! I love filled peaches for those reasons… A bit of smoke, a bit og caramelization. The bourbon really makes it nice, too!
    Curt recently posted..Getting Crisper Chicken SkinMy Profile

  16. Perfect recipe! its a unique classical ice cream I really amaze this grilled peaches and then caramelized! Yummy!

  17. Stumbled upon this recipe when doing a search for grilled peach ice cream. I actually grilled my peaches the other night (they were going to go bad and I wanted to use up the grill fire), so they weren’t presoaked in bourbon. Do you think I could just add the bourbon to the peach puree and then mix with the custard, or would I need to cook off some of the alcohol first? Thanks!

  18. I just made this and I noticed you have vanilla in the ingredient list but it’s nowhere in the instructions…

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