Southern Comfort Peach Swirl Ice Cream

This came out of a special request from friends. They requested peach ice cream for our get together, so I came up with this! It's a peach infused base, with a swirl made with peaches soaked in Southern Comfort and brown sugar. You will need:

  • 1 can of full fat unsweetened coconut milk, chilled
  • 4 egg yolks
  • 1/2 cup white sugar
  • 1/4 tsp ground nutmeg
  • 1 cinnamon stick
  • 2 tbs vanilla extract
  • 3 peaches, cut into 1/2 inch chunks (keep 1 peach separate from the others)
  •  The Juice of half a lemon
  • 1/2 cup brown sugar
  • 1/2-3/4 cup Southern Comfort whiskey

ICE CREAM:

Chill the can of coconut milk for a few hours before starting.

When you open the can, it will have separated, which is totally ok and natural. Dump what you can into a medium sauce pot and scrape out as much as you can from what is sticking to the inside. Whisk to recombine.

Add in your cinnamon stick and 1 of the peaches into the coconut milk and whisk. Note that the cinnamon stick will not incorporate into the milk, it's just there to add some extra flavor. The peaches will get a little soggy during the infusing process, which is totally fine.

Heat the coconut & cinnamon mixture on medium heat until steaming. Whisking occasionally. DO NOT LET THIS BOIL. That would be bad.

While the milk mixture is heating up, whisk your 4 egg yolks and white sugar together in a bowl. Once that is well combined and a little frothy, add in your vanilla extract & nutmeg and whisk again to mix everything together.

Once the milk mixture is steaming, turn heat to low.

Slowly pour 1/4 of the milk mixture into the egg mixture while whisking. (It's okay if you get some peach chunks) This is called "tempering" the eggs and will make sure they don't curdle or scramble when you add them to the warm coconut milk. Do this twice more, whisking all the while.

Once you have tempered your eggs, pour the whole thing into the sauce pot on the stove and whisk frequently until the mixture thickens. This may take awhile, about 7-10 min. Once it coats the back of a spoon and holds a line when you run your finger through it, it should be done!

Now remove from heat and let cool a minute or so, then strain through a fine mesh strainer (if you have one, if not, you can skip this step). Remove your cinnamon stick, and save the peach chunks, they will be soft and mushy, but you want them to stay in the mixture overnight. This will infuse the peachy flavor into the ice cream.

Put into an airtight container and let chill overnight.

Make your ice cream according to the instructions of your ice cream maker, keeping the peaches in the ice cream to that they get really incorporated.

While it's in the ice cream maker, make the peach puree for the swirl!

SOCO Peach Swirl:

Take the other 2 peaches that you've cut up and soak in a bowl with the Southern Comfort, brown sugar and lemon juice. Stir to make sure everything is coated. It's ok if they get mushed or break up.

Let that soak for 10-15 min. Then strain the liquid (it isn't a waste of whiskey, I promise).

Toss the whole thing into a blender to food processor and pulse until there are very small chunks, but not a liquid. If you don't have one of those tools, just go to town with a fork or a potato masher.

When the ice cream is done, you get to make a beautiful swirl!

Just put a layer of ice cream, then a few good globs of peach puree, then more ice cream, more puree, and so on until your container is full or you are out of ingredients. Then, using a spoon, do a couple of big swirls in the mixture to make a pretty and tasty design!