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Makes about 2 quarts
Ingredients
14-ounce can sweetened condensed milk
4 large *peaches, peeled, diced/coarsely chopped
*Optional 1/3 – 1/2 cup sugar, depending on sweetness of peaches
2 teaspoons pure vanilla extract
Bourbon, 2 – 4 tablespoons to taste (I used 4T)
Pinch fine salt
2 cups heavy cream, cold
1 cup ginger snap cookie crumbs, plus more for sprinkling on top and for serving
Procedure
Place metal loaf pan in freezer.
Whisk together the condensed milk, vanilla, bourbon, salt in a large bowl; stir in peaches, set aside. (Add in additional ½ cup of sugar here needed.)
Whip the cold cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold in whipped cream into the milk/peach mixture with spatula until combined, then swirl in ginger snap crumbs throughout. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, sprinkle with additional cookie crumbs on top and cover with plastic wrap. Freeze, 8 hours or overnight until solid and scoopable.
Notes:
The bourbon adds a depth of flavor to the peach ice cream and notes of vanilla and caramel. Omit if you prefer.
Freezing tempers the flavor and sweetness of your peach ice cream mixture so depending on sweetness of peaches, you may want to add up to ½ cup of sugar to bump up the flavor.