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For the bourbon honey ice cream:
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In a medium saucepan, combine egg yolks and granulated sugar. Pour milk and cream into saucepan and continue to stir until smooth. Bring the saucepan to a medium heat. Continue to whisk until the mixture has thickened and coated the back of the spoon, about 10 to 12 minutes. Turn off the heat. Strain the egg mixture into a large bowl using a fine mesh strainer. Stir in the bourbon, honey, and vanilla extra. Place plastic wrap over the bowl and chill the custard in the fridge overnight. Place your ice cream maker canister and beaters into the freezer as well.
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The next day, remove the ice cream and the ice cream maker tools from the freezer. Remove the plastic wrap and pour the custard into the ice cream maker. Churn for at least 30 minutes. Once thickened, pour the ice cream into a quart-sized container. Seal it and put it into the freezer until ready to serve. Top ice cream with brown butter crumble and fresh peach slices. Enjoy!
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For the brown butter crumble:
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In a large bowl, add granulated sugar. Set aside.
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In a small saucepan, add both amounts of the butter and cook over low heat until brown and it smells nutty. Carefully pour the brown butter into the bowl with the sugar and stir to combine. In another large bowl, mix together brown sugar, both flours, and salt. Add the brown butter mixture into the flour mixtures. Stir well. Transfer the dough to a large baking sheet that you've sprayed with non-stick cooking spray. Press with your fingers to make it into an even layer. Cover with plastic wrap and place in the fridge for at least an hour to chill.
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Preheat oven to 350 F. Remove the tray of dough from the refrigerator and remove the plastic. Break the crumble into chunks and spread the chunks in an even layer so it gets nice and golden brown. Bake for about 20 minutes. Remove from oven and let it cool slightly.
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Notes:
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1. Recipe yields roughly 1 quart of ice cream.
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2. Bourbon ice cream lightly adapted from Saveur.
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3. Brown butter crumble lightly adapted from Food and Wine Magazine.
