I have to admit, in recent years I have developed a taste of good moonshine. Perhaps it is my upbringing or my complete fascination with “runnin shine” back in the day. But, I just can’t help but love the art of creating the perfect moonshine. And, to be honest, living in Tennessee it’s not hard to have the blessing of finding a good distillery.
Recently, I have put my thoughts into how to use moonshine in unconventional ways in recipes. So, I gathered some friends who have created their own art of the perfect ice cream and I added my own twist by “shinnin” one of the world’s most favorite desserts. Now, I have to say, moonshine and freezing doesn’t work well together, but somehow, thanks to my friend, Tom Keck, he figured out by adding the southern concoction at just the right time during churning makes for a really nice edge to an already delish, sweet custard-style ice cream.
So, don’t be afraid to try this at home. (But, send the children to bed first please.) It’s an adult dessert that will turn some heads, delight taste buds and create conversation. I promise!
Homemade Vanilla Bean Almond Peach Moonshine Ice Cream
Ingredients
1 1/4 cups Heavy Cream
2 1/4 cups Whole Milk
8 Fresh, ripe Georgia Yellow Peaches diced; then pureed
1/2 Jar Drained Ole Smoky Moonshine Peaches; finely diced.
2 Vanilla Beans
1 cap of Almond Extract
½ Cap Vanilla Extract
3/4 cup Sugar
3 Egg Yolks
1/3 C Toasted Sliced Almonds
To make Custard Base Vanilla Ice Cream (with egg yolks), Combine the cream, whole milk, and vanilla bean caviar into the medium pot. Start to heat mixture over low heat.
Whisk the sugar and egg yolks together in a small bowl until fully combined.
When the cream mixture reaches 95 degrees or feels warm to the touch, remove from the heat. Carefully, add 1/4 of the cream mixture into the yolks, whisking constantly until blended. Do not add all of the cream mixtures at once to the eggs. You want to slowly add heated cream a little at a time to temper the yolks. Whisk the tempered yolks into the remaining warmed cream mixture. Return pot to medium-low heat.
Cook the ice cream base over medium-low heat until it reaches 185 degrees or is thick enough to coat the back of a spoon.
Remove from heat. Remove vanilla bean pods and scrape vanilla beans into ice cream and add almond and vanilla extract. Pour ice cream mixture into a bowl to cool.
Fill a large bowl with ice. Place the container of ice cream in the ice bath. Stir often and let cool.
When the ice cream base has cooled, pour into ice cream machine along with the pureed peaches and churn according to your ice cream maker instructions.
When it is getting close to being done, add ½ of the moonshine peaches (saving the rest for topping) finished churning, transfer to an airtight container. Allow ice cream to harden in the freezer for 30 minutes to 1 hour.
Send the kids to bed and then garnish with remaining moonshine peaches and toasted sliced almonds. It’s gonna be good!
Photo credit: Sandy Williams