Monsoon Peach Ice Cream
Recipe type: dessert
Serves: 6-8
simple easy homemade ice cream with bitters & booze (if you like)
  • 2 peaches
  • 2 cups heavy whipping cream
  • 1 cup half and half
  • 1 can sweetened condensed milk - 14 oz. (or you can make your own!)
  • 2 tsp. Hopi Tea Bitters (courtesy AZ Bitters Lab)
  • ½ cup vodka
  1. Halve peaches, place into large bowl or Pyrex, pour vodka over peaches then grill (this will help draw out the sweetness & caramelize some of the sugars) after grilling, dice into ½" pieces.
  2. Place heavy whipping cream and bitters in bowl and mix on high until stiff peaks form.
  3. Mix sweetened condensed milk & half and half together in bowl, then mix into whipped cream. Whipped cream will break then homogenize into rich, frothy, creamy mixture.
  4. Peaches can be folded in once you have induced as much air into the mixture as possible. The amount of air you whip into the mixture will determine how light or dense the result will be. We recommend maximum air induction!
  5. Freeze for 6-8 hours and serve with Fumée de Sel or Applewood Smoked Sea Salt on top. (we actually prefer Sel Gris de Guérande)
  6. Kick it up a notch and serve a scoop of ice cream in a grilled peach half!
Recipe by go lb. salt at