Directions

1. Steep the chopped peaches in the bourbon and 1 cup of sugar for a minimum of 3 hours.

2. Strain the peaches. Reserve the bourbon/peach juice and the sliced peaches separately.

3. Begin making the custard by separating the eggs into a small or medium bowl and mixing the rest of the sugar into the yolks. Warm the milk and cream in a saucepan until it steams but IS NOT BOILING, while stirring it regularly.

4. Take a few quarter cups of the steaming milk and pour it slowly into the bowl with the sugar and eggs (this warms the eggs slowly and keeps the eggs from scrambling).

5. Stir in at least one cup of milk/cream into the sugar/yolk mixture and then pour the sugar/yolk mixture back into the saucepan.

6. Use a fine strainer or cheesecloth to remove any cooked egg.

7. Once you have combined the egg, sugar, cream, and milk add in the vanilla and return the saucepan to the heat. Bring the temperature back up to almost a boil (be careful not to curdle the milk, but be sure to cook the egg), stirring the whole time. The mixture should become thick enough to coat the back of a spoon. At this point, stir in the reserved bourbon/peach juice.

8. Cool the mixture by placing it in a gallon-sized plastic bag, sealing it, placing the bag in a bowl, and laying it in an ice bath for 30 minutes to 1 hour.

9. Once the custard has cooled down and feels about the same temperature as the ice bath, pour it into an ice cream maker and follow the directions for use.

10. Right before the ice cream gets firm, pour in the chopped peaches and let them mix in. Let freeze a little longer until firm, and then serve.