-
1
Combine the half-and-half, vanilla bean and seeds, and salt in a non-reactive saucepan over medium heat.
-
2
Bring the cream to the boiling point and scald it.
-
3
Remove from the heat.
-
4
Beat the sugar and egg yolks in a bowl.
-
5
Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking in between each addition, until all is used.
-
6
Pour the mixture back into the saucepan reduce the heat to medium-low, and cook, stirring, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon.
-
7
Remove from the heat, strain through a fine mesh sieve and cool completely (allow the custard to cool under refrigeration for at least 2 hours).
-
8
While the custard is cooling, prepare the peaches.
-
9
In a saute pan set over medium heat, add the butter.
-
10
Once melted, add the ginger to the pan and saute until fragrant, about 30 seconds.
-
11
Add the peaches and sugar to the pan and cook, stirring occasionally until most of the sugar has evaporated, about 10 minutes.
-
12
Raise the heat to high and once the pan is hot, remove from the heat and add the bourbon.
-
13
Quickly return the pan to the heat and ignite the bourbon.
-
14
Once the flames die out, turn the heat off and allow the peaches to cool.
-
15
When cooled, fold the peaches into the ice cream custard.
-
16
After completely cooled, pour the custard into the ice cream machine and follow the manufacturer's instructions for churning time.
-
17
Place ice cream in a freezer-safe container and freeze until firm, about 4 hours.
-
18
Serve in ice creams cups with the caramel sauce and garnished with fresh sliced peaches and fresh mint leaves.
-
19
Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat.
-
20
Cook, stirring, until the sugar dissolves.
-
21
Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn.
-
22
Add the cream, whisk to combine, and remove from the heat.
-
23
Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
-
24
Remove from the heat and cool to room temperature before serving.
-
25
(The sauce will thicken as it cools.)
