Bourbon Ice Cream With Poached Peaches
Tuesday, Aug 14,2012
With Labor Day approaching, summer Fridays, long days and hot weather are nearly over, but why not go out with a bang? The below bourbon-based recipe starts with Maker’s Mark Bourbon, the Kentucky staple that has forever changed the inspiration of chefs and bartenders with its smooth and full character. The bourbon trend shows no sign of slowing down, so why not celebrate the American work force with an American classic?
Maker’s Mark® Bourbon Ice Cream topped with Poached Peaches and Hazelnut Crunch
Chef Johnny Iuzzini
Maker’s Mark® Ice Cream
Makes 1 1/2 pints
2 cups whole milk
1 vanilla bean split lengthwise and scraped
4 large yolks
½ cup sugar
1 pinch salt
¼ cup Maker’s Mark®
8 leaves fresh verbena
20 ounces simple syrup (2 cups sugar and 2 cups) water
3 tablespoons Maker’s Mark®
2 peaches (not too ripe)
Bring simple syrup, bourbon and verbena to a simmer. Meanwhile cut the peaches in half and remove the pits. Poach slowly until the fruit is tender. Remove from heat and allow to cool.
2 cups hazelnuts, cracked slightly
4 teaspoons honey
Heavy pinch of salt
1 egg white, beaten
Combine all ingredients and rub together, bake until golden brown at 350°F. Crack into pieces.