Instructions

1. Place chopped peaches, sugar and juice of 1/2 an orange in medium sized bowl and gently combine. Cover and set-aside.
2. In a medium saucepan, combine milk and brown sugar and scald.
3. Pour 1/2 of scalded milk into a bowl containing beaten eggs constantly whisking as you add the milk. Pour egg and scalded brown sugar milk mixture back into the saucepan, add bourbon and cook over low heat whisking constantly. Cook about 5-10 minutes until the custard is thick and coats the back of a wooden spoon.
4. Remove from heat, strain into a bowl, whisk in heavy cream and place in an ice bath to chill.
5. While custard is chilling, puree the peaches in a food processor until smooth. Whisk together chilled custard and pureed peach mixture. Churn in an ice-cream maker according to manufacturer’s directions.
6. Transfer to a container, cover, and continue to chill in the freezer.