Brandied Peach Ice Cream

Brandied Peach Ice Cream

Yes, you are seeing right. This is another post about peaches. It is actually a boozy peach dessert (so that should make some of you happy!). I made a Brandied Peach Ice Cream! You know that I love playing with liquor in desserts such as Liquored Up Cherry Vanilla Ice Cream and Blackberry Claufouti with Chambord and White Chocolate.

The local peach season is about to end here in the South. It is a really sad time if you love peaches as much as we do (so, I think that calls for more booze in the peaches!). I have done my best to preserve them by making freezer jam, freezing sliced peaches and by canning them. You just think you are hearing the last of these peaches…they may make a comeback after all!

You should thank me that I have saved you from some of the agony by not showing you all of the other peach dishes I have made this Summer like peach cobbler, peach pie, Peach Melba, peach salsa, grilled peaches, peach salad…It reminds me of Bubba Gump…almost all the things you can do with shrimp…you can do with peaches!

This is a whole lotta Brandied Peach Ice Cream!

I did think that this ice cream was worthy of a mention since it was sooo good. It has a similar taste to the fresh Peach Sorbet that I made back in June, but this one is ice cream with all the calories richness of a homemade ice cream. It also has three really large fresh peaches in the ice cream, so it is very peachy! I added the Peach Brandy because I am that kind of gal for a bit of boozy flavor. It adds another layer of peach, so it truly doesn’t get much peachier than this!

The evenings are getting really chilly here in the mountains and the Summer is slipping by (don’t start fussing about how cold you are now…it’s going to get worse!). In fact, I just bought the last of the local blackberries at the Farmers’ Market this past weekend and the tomatoes and corn will be gone in a few weeks. Ice cream is definitely a warm weather treat and with Summer fading fast, I figured I better slip in another Summer fruit and ice cream recipe before Fall officially arrives.

This recipe makes enough to divide into two batches if you have that dinky little smaller Cuisinart ice cream maker that I have. (Mr. Bunkycooks, can I have a new ice cream maker?) If you are fortunate enough to have the really nice larger model, you will be good to go to make it in one batch!

One tip, this was best served right from the freezer in soft-serve mode (as are most homemade ice creams). If you are going to freeze it and serve it later, you will need to let it sit a few minutes to soften before serving.

I still enjoy an upside down ice cream cone just like a kid! Where’s the clown face?

Brandied Peach Ice Cream

Makes about 2 quarts


3 large, ripe peaches, pitted, peeled and sliced (about 1 1/4 pounds)
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
2/3 cup sugar
2 large eggs, at room temperature
2 tablespoons flour
1 cup whole milk
1 cup heavy cream
1/4 cup Peach Brandy


Place the sliced peaches in a blender with the lemon juice and salt. Puree and then set aside.

In a medium bowl, beat the sugar into the eggs until they are thick and pale yellow. Beat in the flour and set aside.

Bring the milk to a low simmer in a medium heavy saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon. Cook until custard thickens slightly. Do not overcook or let it come to a boil as the eggs will scramble. Remove from the heat and pour hot custard through a strainer into a large, clean bowl.

Once the custard has cooled slightly, add the peach puree and heavy cream. Cover and chill until cold. I prefer to let mine sit overnight.

When ready to make the ice cream, stir the Peach Brandy into the custard mixture and place in your ice cream maker, freezing according the manufacturer’s directions. * Note – This recipe will require that you make it in two batches if you have a smaller ice cream maker.

This is best served fresh from the ice cream maker, but you can freeze it to serve later. Soften before serving.

54 Responses to “Brandied Peach Ice Cream”

  1. 1

    Barbara | VinoLuciStyle — August 24, 2010 @ 4:51 pm

    You are not alone in your love of the peach. I’ve done peach salad, peach salsa, peach pie, peach crisp…everything’s peachy; I mean even just a simple, wonderful peach on my Cheerios makes my morning better!

    But, have not done peach ice cream; now thinking I might have to!

    • bunkycooks replied: — August 24th, 2010 @ 5:00 pm

      Hi Barb,

      I am glad to know I am not the only peach-crazed person! I love a bowl of cottage cheese with fresh peaches for breakfast or lunch and it’s wonderful to just eat one whole and get the juice all over your face! :) South Carolina peaches are our favorite and I am planning on picking up some more until they are are totally gone (about 2 weeks from now).

      I hope you get to enjoy some more peachy dishes before yours are gone, too! :)


  2. 2

    Christie @ Fresh Local and Best — August 24, 2010 @ 6:07 pm

    I like that you added the peach brandy, not only does it enhance the peachy flavors as you said, but I think that the alcohol helps to create a smoother ice cream by lowering the freezing temperature. Great job!

    • bunkycooks replied: — August 24th, 2010 @ 9:34 pm

      Hi Christine,

      Thank you for your comment. I always add alcohol to my homemade ice creams and sorbets. They are always best right from the ice cream maker, but seem to be more “flexible” if you add some booze!


  3. 3

    Wendy (The Local Cook) — August 24, 2010 @ 7:01 pm

    Oh my word, that looks and sounds awesome.

    • bunkycooks replied: — August 24th, 2010 @ 9:49 pm

      Hi Wendy,

      It is awesome and I know we will miss great local peaches when they are gone in a few weeks! :(


  4. 4

    Becky — August 24, 2010 @ 8:51 pm

    I made Fresh Peach Yogurt Muffins last Sunday with Red Haven peaches from Michigan.
    Wonderful, so I’m sure that the peaches would make very good Brandied Peach Ice Cream. My Husband and I are on an ice cream kick, since we resurrected our ice cream

  5. 5

    bunkycooks — August 24, 2010 @ 9:36 pm

    Hi Becky,

    I say, get that ice cream maker out and start cranking! There are only a few weeks left (I think that is true where many of us are!) to make peach ice cream. Get the booze and the peaches and give this recipe a try! :)


  6. 6

    Baking Serendipity — August 24, 2010 @ 10:07 pm

    I’m definitely up for another peaches post…especially one that involves brandy and ice cream as well! Peaches are one thing I will definitely miss about this summer…and your ice cream is definitely doing them justice!

    • bunkycooks replied: — August 28th, 2010 @ 9:07 am

      Thank you so much for the nice comment. :)

  7. 7

    Patty Price — August 24, 2010 @ 10:10 pm

    I love your recipe, thanks for sharing! All that peach ice cream looks amazing, I say, you can never have enough peach ice cream, bring it on;-)

    • bunkycooks replied: — August 28th, 2010 @ 9:07 am

      Hi Patty,

      I will really miss the peaches. Just another few weeks and they will all be gone. :(


  8. 8

    Brian @ A Thought For Food — August 24, 2010 @ 10:20 pm

    You know me and booze… love them! And in ice cream? It’s just divine. What a great recipe! I’m definitely going to have to try this out.

    • bunkycooks replied: — August 28th, 2010 @ 9:08 am

      Hi Brain,

      I hope you give this one a try. It was a winner!


  9. 9

    Monet — August 24, 2010 @ 11:29 pm

    Peaches, booze and cream…I’m in heaven. These would go wonderfully with some peach-ginger muffins I just pulled out of the oven. I’m all about celebrating this fruit for as long as we can!

    • bunkycooks replied: — August 28th, 2010 @ 9:08 am

      Hi Monet,

      Will you send me some of those muffins? They sound divine!


  10. 10

    penny aka jeroxie — August 25, 2010 @ 12:01 am

    I love the use of peach brandy. They have such a nice and aromatic flavour.

    • bunkycooks replied: — August 28th, 2010 @ 9:09 am

      Thank you Penny. The flavors did work well together. The Peach Brandy really intensified the peachy flavor.

  11. 11

    Devaki @ weavethousandflavors — August 25, 2010 @ 12:58 am

    Dear Gwen – One can never have too many boozy fruit recipes so keep it coming! The flavors with the peach brandy is heady! What a treat :)

    Ciao, Devaki @ weavethousandflavors

    • bunkycooks replied: — August 28th, 2010 @ 9:06 am

      Hi Devaki,

      Thank you. Great cooks think alike! 😉


  12. 12

    Suzanne — August 25, 2010 @ 1:27 am

    Love peaches too, what if we don’t do alcohol what could I substitute it with?

    • bunkycooks replied: — August 25th, 2010 @ 8:12 am

      Hi Suzanne,

      You can leave out the alcohol. I will usually add just a small amount of alcohol to the ice cream to prevent it from freezing too hard, but if you are going to eat this right from the ice cream freezer, it won’t matter. If you want some additional peach flavor (to make up for not using the brandy), you could also try a peach nectar.


  13. 13

    pegasuslegend — August 25, 2010 @ 7:59 am

    what a great idea using the brandy! yum!!!

    • bunkycooks replied: — August 28th, 2010 @ 9:06 am

      Thank you, Claudia! :)

  14. 14

    Priscilla - She's Cookin' — August 25, 2010 @ 12:17 pm

    I really must get an ice cream maker! All these years I’ve been enjoying fresh peaches in the raw. with cottage cheese, in pies and cobblers, etc. But this sounds (and looks) so divine! Wonder if we have South Carolina peaches out here? Thanks for sharing :-)

    • bunkycooks replied: — August 28th, 2010 @ 9:05 am

      Hi Priscilla,

      We get CA peaches in Georgia, so you never know! Doesn’t make sense to me at this time of year. I know I am buying the SC peaches because they have the best flavor to me during the Summer. BTW, you must get an ice cream maker. They are so much fun to use!


  15. 15

    Anna — August 25, 2010 @ 1:46 pm

    Oh Yes, I’ve got the peach fever too. I can’t help it. They look so luscious at the FM. Loved that you mixed brandy, that must be heavenly.

    • bunkycooks replied: — August 28th, 2010 @ 9:03 am

      Hi Anna,

      The peaches were really awesome this year. I just love the ones from South Carolina. They are incredibly sweet and juicy!


  16. 16

    Tanantha @ I Just Love My Apron — August 25, 2010 @ 2:21 pm

    Oh wow a grown-up peach ice cream! Great work! Peaches smell so good and I can only imagine a wonderful taste you have put here. Hey, I just clicked like on your FB! 😀

    • bunkycooks replied: — August 28th, 2010 @ 9:02 am

      Hi Tanatha,

      Thank you for the comment and for the “like” on Facebook!


  17. 17

    Belinda @zomppa — August 25, 2010 @ 3:10 pm

    Boozy peaches! All this needs is some candy eyes and a candy smile.

    • bunkycooks replied: — August 28th, 2010 @ 9:02 am

      LOL! I agree! I loved clown cones as a kid.

  18. 18

    Ivy @ My Simple Food — August 25, 2010 @ 6:08 pm

    You have combined everything that makes everyone really “happy”. Great recipe!!

    • bunkycooks replied: — August 28th, 2010 @ 9:01 am

      Thank you Ivy. I think homemade ice cream makes most people happy. :)

  19. 19

    Debbie — August 25, 2010 @ 6:59 pm

    There are so many peach options now! I haven’t made anything all summer, kept procrastinating and now the season in TX is over! I might run to the farmer’s market this weekend and see if there are any remnants so I can pick one of your recipes! (probably the ice cream, i’m partial to ice cream) Thanks

    • bunkycooks replied: — August 28th, 2010 @ 9:01 am

      Hi Debbie,

      I hope you found some peaches and were able to make something really good with them (like ice cream!). Of course, the freezer jams are really awesome, too!


  20. 20

    5 Star Foodie — August 25, 2010 @ 8:41 pm

    This peach ice cream sounds divine with the addition of brandy!

    • bunkycooks replied: — August 28th, 2010 @ 8:59 am

      Thank you Natasha! It was really tasty. :)

  21. 21

    Jamie — August 26, 2010 @ 3:07 am

    This is the first summer in years that we have had such delicious, fabulous, sweet peaches and I’m going crazy, too, so I understand. I also understand the need for a nicer, bigger ice cream maker (I had a gift certificate at a cooking store, wanted the ice cream maker and husband bought the fish poacher instead!!!). This peach ice cream looks perfect! Delicious! Now I want to go out and buy more peaches! I like the idea of the clown face too :-)

    • bunkycooks replied: — August 28th, 2010 @ 8:59 am

      Hi Jamie,

      Fish poacher! Shame on him! 😉 Of course, that would be the healthier option, but the ice cream maker is way more fun! I will miss the peaches when they are gone. Hopefully, I have preserved enough to get us through a few months!


  22. 22

    Cristina, from Buenos Aires to Paris — August 26, 2010 @ 1:29 pm

    Great icecream ( I love the booze!) and it is a real pity we didn’t get all your other peach recipes….It is good to become obsessed with something, it becomes our “trademark”….for me, it’s “fleur de sel” “piment d’espelette”….everything in this home has that….I don’t know why I have started to imagine your icecream sprinkled with a tiny bit of piment…who knows?

    • bunkycooks replied: — August 28th, 2010 @ 8:56 am

      Hi Cristina,

      That is true. I could be the peach lady! 😉 I think this ice cream might just be perfect with either “fleur de sel” or “piment d’espelette”. A little bit of either may really highlight the peach flavor. Might just have to give that a try!


  23. 23

    Drick — August 26, 2010 @ 3:53 pm

    oh yeah, I do love peach ice cream, make it as much as possible… will certainly have to give this recipe a try – like you tip you sent a while back about adding a tad of liquor to sorbets – been doing it ever since and it is so much creamier

    • bunkycooks replied: — August 28th, 2010 @ 8:57 am

      Hi Drick,

      I am glad that you have found a little bit of booze helps to keep the sorbets smoother. It really is a great tip.


  24. 24

    Pepy @Indonesia Eats — August 27, 2010 @ 4:43 pm

    I can’t ignore the ice cream calling here :)

    Summery and yummy!

  25. 25

    The Mom Chef — August 28, 2010 @ 8:35 pm

    I’ve been up in Chicago and for some reason my sister-in-law’s computer wouldn’t let me post on your page so I’ve been waiting until today to say YUM!!!! I have peaches just waiting for this recipe. I can’t WAIT to make it. Thanks for passing it along!

  26. 26

    denise @ quickies on the dinner table — September 2, 2010 @ 8:29 am

    Oh Boy!! Peaches everywhere- I love it! Brandied peaches in ice cream. Heaven, especially in this lingering heat 😛

  27. 27

    Connie — September 13, 2010 @ 6:08 am

    I use a Cuisinart ice cream maker, the manufacturer’s instructions say add alcohol during last five minutes, but I’ve never made ice cream with alcohol yet so I was wondering… Adding the alcohol at the with the custard does not impede the ice cream making process?

    • bunkycooks replied: — September 13th, 2010 @ 8:16 am

      Hi Connie,

      Adding the alcohol may slightly slow down the freezing process, but not enough to make a huge difference. The big advantage to adding alcohol is that it keeps the ice cream (especially a sorbet type mixture) from freezing really too hard in your freezer after you’ve made it in the ice cream maker. The best time to eat your ice cream is always as soon as you make it or after a short time in the freezer. If you allow it is freeze overnight, it becomes really hard and it very hard to scoop. It may even form ice crystals. A little bit of alcohol seems to prevent this from happening quite as much.

      Hope that helps!


      • Connie replied: — September 17th, 2010 @ 12:26 pm

        Thanks, Gwen. I’m new at this ice cream making thing. And I live in the tropics. The heat can be oppressive. Right out of the ice cream maker, the ice cream melts really fast at the soft serve stage so the thought that alcohol will make the ice cream softer scares me. LOL

  28. 28

    bunkycooks — September 17, 2010 @ 2:01 pm

    Hi Connie,

    The real benefit of adding the alcohol is when you freeze it in your freezer after making the ice cream. It will prevent it from freezing quite so hard. It really will not make a big difference if you are going to serve it right out of your ice cream maker. You just might have to let it churn a few minutes more. Hope that helps answer your concerns.


  29. 29

    Gwen @SimplyHealthyFamily — August 21, 2012 @ 11:48 am

    Oooooo, I am not a huge ice cream fan but home made peach (and strawberry) ice cream are one of my most favorite things. You stole my heart at peach brandy!

    I wonder if this would work in my Vitamix on frozen dessert mode???

    • Gwen replied: — August 22nd, 2012 @ 8:10 am

      Hi Gwen,

      I do not have a Vitamix, so I am not sure if you can make ice cream with that feature or not. I would check the owner’s manual or instructions to see if it it will work using a recipe that is created for an electric ice cream maker.


  30. 30

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