Pepper Peach Bourbon Ice Cream
2 cups heavy whipping cream, cold
1 14oz can coconut milk, cold
3/4 - 1 cup of sugar
1/4 cup orange juice, cold
3/4 cup Terrapin Ridge Farms Hot Pepper Peach Bourbon Sauce, cold
Few sprigs of fresh mint
Combine first 4 ingredients and 1/2 cup of Hot Pepper Peach Bourbon Sauce in a food processor blend for about a minute until sugar dissolves.
Using an ice cream machine, add the mixture and follow directions for freezing. Halfway through fold in the remaining 1/4 cup of Peach Bourbon Sauce. Continue to mix until frozen.
Serve with sliced fresh peaches and a sprig of mint. Serves 4-6.
*No Ice Cream Maker?
Follow the above directions, but pour mixture into a stainless steel bowl (instead of ice cream maker) and place in the freezer.
Every hour for the first 3 hours, whisk briskly with a stainless steel whisk for a few seconds to break up the ice crystals.
Check after 4 hours and it should be halfway frozen so whisk again and fold in the remaining Peach Bourbon sauce.
Cover and let freeze until the next day.