Peach Bourbon Pecan Ice Cream

This no churn peach ice cream is made from a creamy mascarpone base, sautéed peaches and a brown sugar bourbon pecan syrup.  Just heat, whip, fold, layer and freeze.

Slice fresh peaches.

Step 1:  

In a medium pan, cook peaches with butter, cinnamon and brown sugar until they release their juices.

Step 2:  

Strain the peaches and return the juice to the pan. Make the peach syrup with the juice, brown sugar, bourbon, chopped pecans and a pinch of salt. Fold in some of the cooked peaches. 

Step 3:  

Make the mascarpone base by gently mixing mascarpone cheese with sweetened condensed milk and vanilla extract. 

Step 4:  

Fold in half of the bourbon pecan peach syrup. 

Step 5:  

Layer the mascarpone ice cream base with the remaining cooled bourbon pecan peach syrup. 

Step 6:  

Freeze for at least 6 hours. Scoop and enjoy! 

Step 7:  

Get the recipe by clicking the button below!