Summer BBQ Dessert: Brown Sugar Bourbon Ice Cream with Grilled Peaches
There is something magical about pairing smoky grilled fruit with rich, homemade ice cream. In the summer months, peaches are at their sweetest, and when kissed by the flame they develop an incredible caramelized flavor. Match that with bourbon-laced vanilla ice cream and you get a dessert that balances warm and cold, spicy and sweet. By adding a dusting of Revolution Barbecue Kansas City BBQ Rub to the peaches before they hit the grill, you introduce a layer of smoke, spice, and sweetness that sets this dish apart. It is the kind of dessert that surprises guests at a cookout and reminds everyone that barbecue is not just about meat—it can elevate dessert too.
Brown Sugar Bourbon Vanilla Ice Cream with Kansas City BBQ Rub Grilled Peaches
4
30 minutes
30 minutes
470
American
Dessert
This dessert goes way beyond a scoop and slice. We’re talking creamy custard-style vanilla ice cream sweetened with dark brown sugar, whipped with vanilla paste, and hit with a splash of bourbon at the churn. Once frozen solid, it’s crowned with grilled peaches—seasoned with Revolution Barbecue Kansas City BBQ Rub and brown sugar, then kissed by flame. After grilling, the peach halves are quartered for serving, letting their juices melt right into the cold ice cream. That balance of boozy chill and smoky char? Pure pitmaster perfection.
Ingredients
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5 large egg yolks
3/4 cup dark brown sugar
- 2 tablespoons vanilla bean paste
- 1/8 teaspoon coarse Kosher salt
- 1 cup whole milk (269 milliliters)
- 2 cups heavy whipping cream, divided (490 milliliters)
2 tablespoons good-quality bourbon (we used Breckenridge Distillery Reserve Blend)
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- 4 ripe peaches, halved and pits removed
- 1 tablespoon Revolution Barbecue Kansas City BBQ Rub
- 2 tablespoons dark brown sugar
Directions
- Build the Custard Base: In a heavy saucepan, whisk the egg yolks and dark brown sugar until smooth and glossy. Stir in the vanilla paste, salt, milk, and 1 cup of the cream.
- Heat Gently: Cook over medium heat, stirring constantly with a spatula, until the custard thickens slightly and coats the spoon. Do not let it boil.
- Chill Completely: Strain through a fine-mesh sieve into a clean bowl, cover, and refrigerate until completely chilled. Overnight is best to lock in the flavor.
- Whip and Fold: Whip the remaining 1 cup of cream to soft peaks. Gently fold it into the chilled custard base.
- Churn and Freeze: Churn in your ice cream maker until soft-serve texture. Add the bourbon during the final minute of churning. Transfer to a lidded container and freeze until scoopable, about 8 to 10 hours.
- Prepare the Peaches: When ready to serve, halve the peaches and remove the pits. Sprinkle the cut sides with Revolution Barbecue Kansas City BBQ Rub and dark brown sugar. Let them rest for 30 minutes while you preheat the grill.
- Grill the Peaches: Grill the peach halves over medium-high heat, cut-side down, until the sugar caramelizes and the flesh is lightly charred, about 2 to 3 minutes per side.
- Slice and Serve: Cut the grilled peach halves into quarters. Scoop the bourbon vanilla ice cream into bowls and top with the warm peach slices and any juices. Serve immediately.
