Brown Sugar Ice Cream with Peaches and Rye

Makes 3 cups

For the Ice Cream


1 cup whole milk
1 cup heavy cream
8 egg yolks
1/3 cup brown sugar
1 cup peach puree
3 tablespoons Catoctin Creek Rye, optional

  1. Place the milk and cream in a small saucepan and bring to a boil.
  2. In a separate saucepan, whisk the egg yolks and sugar together. Slowly whisk the hot milk mixture into the egg yolk mixture.
  3. Place the egg mixture over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly. Immediately pour the mixture into a bowl, add the peach puree and rye if using and let cool.
  4. Freeze in an ice cream machine according to manufacturer’s instructions.

For the Peach Puree


2 ripe peaches, quartered, peeled and pitted

  1. In a blender or food processor, puree the peaches.  Store for 1 day in the refrigerator.  Freeze for longer storage.



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