Grilled Peach Bourbon Ice Cream with Colorado Palisade Peaches
Every summer, Colorado’s Palisade peaches arrive like a gift from the mountains, bursting with sweetness and a floral aroma that’s unmatched. Their flavor is so naturally rich that grilling them over hot coals transforms them into something even more special, with a caramelized smokiness that pairs perfectly with creamy homemade ice cream. This recipe combines those smoky, juicy peaches with the warm, smooth flavor of Breckenridge Powder Hound bourbon, creating a dessert that feels both rustic and indulgent. It’s a scoop of Colorado summer in every bite—simple, elegant, and unforgettable
Grilled Peach Bourbon Ice Cream
Glenn Connaughton
8
30 minutes
30 minutes
290
American
Dessert
What makes this ice cream stand out is the way it layers flavor, from the fire-roasted sweetness of caveman-style grilled Palisade peaches to the gentle warmth of bourbon. The custard base adds velvety richness, while the chopped grilled peaches ensure bursts of juicy, smoky fruit in every bite. Whether you’re celebrating peach season or looking for a show-stopping dessert with a boozy kick, this recipe will impress anyone who tries it.
Ingredients
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1 ½ pounds local peaches (we used Colorado Palisade Peaches)
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- ½ cup sugar
- 2 cups heavy cream
- 1 cup milk
- 5 large egg yolks
- ½ teaspoon salt
4 tablespoons bourbon (We used Breckenridge Powder Hound)
Directions
- Grill The Peaches: Prepare a charcoal grill for medium-high heat. Slice the peaches in half and remove the pits. Place them cut side down on the grill and cook for 5 to 10 minutes, until grill marks appear. Remove the grate and place the peaches skin side down directly on the hot coals. Cook for another 5 minutes, until the juices bubble near the skin.
- Peel And Chop: Carefully remove the peaches and place them skin side down on a plate. Remove and discard the skins, then chop the peaches into small pieces.
- Make The Custard: In a medium saucepan, whisk together the cream, milk, sugar, and salt over medium heat. Cook for 4 to 5 minutes until the sugar dissolves completely.
- Temper The Eggs: In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper. Return the yolk mixture to the saucepan, whisking continuously, and cook until it just comes to a simmer.
- Add Bourbon And Peaches: Remove from heat. Stir in the bourbon and fold in the chopped grilled peaches. Chill the mixture until completely cold.
- Churn And Freeze: Spin in an ice cream maker according to manufacturer instructions. Transfer to a container and freeze for at least 5 hours, or overnight, until firm.
1 comment
I will:>) Can not wait to give it a go:>)