Food & Drink

Bourbon Brown Butter Peach Ice Cream

Yields 1 gallon

Chef Joe Trull’s take on the perfect summer treat

Photo: Margaret Houston


    • 4 cups whole milk

    • 2 cups heavy cream

    • 1 cup sugar

    • 1 cup egg yolks (about 12)

    • 4 tbsp. butter

    • 1 1/2 cups pecan pieces

    • 1 1/2 cups brown sugar

    • 3/4 cup bourbon

    • 1 tbsp. pure vanilla extract

    • 4 cups peeled fresh peaches cut into small pieces and mashed


  1. In a heavy bottom sauce pot, heat together the milk, cream, and sugar, until sugar is dissolved and mixture is hot to the touch.

  2. Place egg yolks in a bowl and whisk the hot milk mixture into the yolks a little at a time. Pour mixture back into the pot and cook over medium heat, stirring constantly with a wooden spoon until custard becomes thick enough to coat the back of the spoon (about 8 to 10 minutes, depending on the stove). Remove from heat and strain custard through a fine strainer into a gallon size container.

  3. In a 2-quart heavy bottom sauce pot, combine the butter, pecans, brown sugar, and bourbon. Cook, stirring until mixture reaches 200°F on a candy thermometer. Remove from heat and strain the liquid through a fine-meshed strainer into the ice cream custard. Set the nuts aside. Add the vanilla and freeze in ice cream freezer according to manufacturer’s instructions. (Note: Depending on the size of your ice cream freezer, you may need to make the ice cream in two batches.)

  4. When the ice cream is nearly frozen, stir in the nuts and peaches, and continue to mix until frozen.

Recipe from pastry chef Joe Trull of Grits & Groceries in Belton, South Carolina