Whiskey Peach Ice Cream

We’ve been dreaming of Spring and the idea of walking along the streets with a scoop of ice cream. With our new lifestyle of no preservatives or artificial ingredients, our choice of desserts has dwindled.

We decided to take matters into our own hands and make our own; The lack of an ice cream machine did not stop us–out came the food processor and on turned our imagination!

(Note: I would highly recommend making this a day before if you’re planning on serving to guests)

While I prefer the basic chocolate flavor (recipe below!), David opted for a more creative approach.

Whiskey & Peach. Yum!


I love dessert. All kinds. But there’s something about ice cream that makes me happy. I am drawn to its simplicity. I am perplexed by the endless supply of constantly growing flavor options.

Rachel Nichols


The Ice Cream Base:

2 cups Heavy Cream

1 cup Half & Half

2/3 cup White Sugar

6 Large Eggs (add later)

Heat the cream, 1/2 & 1/2 and sugar over medium heat until simmering.

While that’s heating up, whisk together six egg yolks in a separate bowl, until smooth. Set aside.

This is where you add your main flavor choice to the simmering cream and sugar:

Whiskey and Peach ice cream:

+ 1 1/2 TBLS Vanilla Extract

+ 1 TBLS Whiskey (we used Johnnie Walker – Black Label)

+ 1/2 tsp Kosher Salt

Mix your flavor choices together thoroughly.

Remove the base mixture from the stove, gradually pour about one cup into the eggs, whisking constantly. (We don’t want ice cream with a side of scrambled eggs!)

Pour the egg mixture back into the base pan, heating on low, stirring constantly until the custard thickens.  A good test is placing a spoon in the mixture, then swiping your finger across the back – the liquid should not run back into the swiped area.

Remove from the heat once the desired thickness has been achieved. Place a gallon (freezer) ziplock back into a large jar for support and pour the custard into the bag. Remove as much air as possible, seal and place in your freezer, flat. Using a small cookie sheet is helpful.


Keep in freezer until the mixture is completely frozen (3-4 hours).

Crumble the frozen custard into your food processor, adding one, peeled and pitted peach to the mix. Blend for several minutes until the custard is smooth.

We decided to add a second peach at this point, only blending for 10-15 seconds, allowing for some larger pieces of the peach to be mixed in.

Pour the ice cream into your desired ice cream container (we used a bread pan), placing plastic over the top. Place back in the freezer to finish off the process.

Enjoy this flavorful and light dessert!

-Katie M.


>> More Ice Cream Flavors to Enjoy!

Add these in to the base mixture while bringing to a simmer.

Chocolate ice cream:

+ 1 TBLS Vanilla Extract

+ 3 TBLS Cocoa Powder

+ 1/2 tsp Kosher Salt

Vanilla ice cream:

+ 1/2 tsp Kosher Salt

+ 2 Vanilla Bean Pods, cut down the middle, seeds emptied into mixture. Throw those pods in too! Just remove before you mix in the eggs.


5 thoughts on “Whiskey Peach Ice Cream”

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