I didn’t even eat a peach until I was in my 20’s, no joke.  I thought they just came from cans and those things were too slimy for me.  So I stayed clear.  Now look at me, making peach pound cake and now salted caramel bourbon ice cream on top of peaches, I’ve come so far.

My lack of awareness about certain foods (peaches are just one of the many), could be due to the fact that I was the freaking pickiest eater ev-er!  So my mom just rolled with it and only kept foods around I would eat.  At least that’s my theory.  Although, my mom has a simple food philosophy: if Costco doesnt have it, we don’t need it.  Shoot, that’s her philosophy about everything from cars to dishwashers to toilet paper.  I don’t think Costco had peaches 20 years ago (or maybe they did??).  But thankfully Costco has really upped their produce game in the last 20 years or so because  the branch didn’t fall too far from the tree on that Costco philosophy.  During the summer when Costco has an abundance of amazing summer fruit, I stock up!  When the box of peaches says, “I’m Ripe,”  they really are!  I eat like 3 just on the drive home (which is only 5 minutes).  I also stock up on eggs, milk, heavy cream, and sugar, you know, all the essentials for my ice cream habit.  Thank you Costco for enabling me. And no, this post in no way is sponsored by them.

You know what else? As a kid I also didn’t like caramel. At least I don’t remember ever wanting it or even really being around it.  We would have hot fudge on our ice cream, that’s it.  Even those caramel candy squares, or caramel apples, I really just don’t remember having them.  We would have butterscotch chips around Christmas time to make haystack things, but that’s about as far from chocolate as we ventured.  In my ripe old age of 30, I sometimes prefer caramel over chocolate, CRAY CRAY, I know.  But a good homemade caramel, there’s nothin’ like it!  And a SALTED caramel, good night, it’s like a flavor explosion of happiness.  No, seriously, it is just out of this world.

All this to say, this dessert, it basically sums up all the things missing in my childhood.  Because obviously I didn’t have bourbon either.


Salted Caramel Bourbon Ice Cream with Summer Peaches

Salted Caramel Bourbon Ice Cream with Summer Peaches


    Salted Caramel Bourbon Ice Cream:
  • 1 1/4 cups sugar, divided
  • 2 1/4 cups heavy cream, divided
  • 1/2 tsp course sea salt (add more salt for an extra salty caramel, it’s really good!)
  • 1/2 tsp pure vanilla extract
  • 1 cup milk (low fat or whole)
  • 5 egg yolks
  • 1/4 cup bourbon (I used Southern Comfort)
  • Summer Peaches:
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1 large peach, thick sliced


Salted Caramel Bourbon Ice Cream:

Heat 1 cup sugar in a dry skillet over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt. Then stop stirring and cook by swirling the skillet occasionally so the sugar melts evenly, until it is dark amber. Caution: The sugar will turn form dark amber to BURNT very quickly, so keep an eye on it!

Add 1 1/4 cups cream to the sugar (mixture will spatter) and cook, whisking until all of the caramel chunks have dissolved.

Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.

Meanwhile, warm the milk, remaining 1 cup cream, and remaining 1/4 cup sugar in a heavy saucepan, stirring occasionally.

Lightly whisk egg yolks in a medium bowl, then slowly add the hot milk mixture to the yolks, whisking constantly (Slowly! You don’t want to scramble the eggs!).

Pour the custard back into the saucepan you used to warm the milk and cook over medium heat, stirring constantly with a wooden spoon. Cook until the custard coats back of spoon. Caution: Don’t OVERCOOK it. Cook it just until the wooden spoon is lightly coated.

Pour the custard through a fine-mesh sieve (strainer) into a large bowl, then stir in cooled caramel.

Chill custard in the fridge, stirring occasionally, until it’s very cold, 3 to 6 hours. Mix bourbon into chilled custard.

Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up.

Summer Peaches:

Heat the butter and sugar in a medium saucepan over medium heat. Once the butter and sugar are melted, add the peaches. Swirl the pan occasionally. Cook for about 7 minutes, until the peaches have become slightly tender and the sugar has slightly caramelized. Transfer to a bowl, top with ice cream, serve immediately.

Note: The peaches serve 1 person, just multiply the recipe by however many people you plan on making it for.