Ingredients:

  • 3 cups fresh peaches, peeled and diced
  • 1.5 cups granulated sugar, divided
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1 cup all-purpose flour
  • 0.5 cup brown sugar, packed
  • 14 tbsp unsalted butter, cold and divided
  • 0.5 tsp ground ginger
  • 0.75 tsp salt, divided
  • 2.5 cups heavy whipping cream, cold and divided
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla paste
  • 3 tbsp bourbon

Instructions:

  1. In a medium saucepan over medium heat, combine diced peaches, 1/2 cup granulated sugar, lemon juice, and cinnamon. Simmer for 8–10 minutes until tender and syrupy. Cool completely.
  2. Preheat oven to 350°F (175°C). Rub 1/2 cup (8 tbsp) cold cubed butter into flour, brown sugar, ginger, and 1/4 tsp salt until pea-sized clumps form. Bake on a parchment-lined sheet for 12–15 minutes until golden. Cool and break into clusters.
  3. To make the bourbon sauce, melt 1 cup granulated sugar in a saucepan over medium heat until it turns a deep amber. Whisk in 6 tbsp butter, then slowly pour in 1/2 cup heavy cream. Remove from heat and stir in bourbon and 1/2 tsp sea salt. Cool to room temperature.
  4. In a large bowl, whip the remaining 2 cups of heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla paste until fully combined and smooth.
  5. In a 9x5 inch loaf pan, layer half of the cream base. Top with half of the peach compote, crumble pieces, and bourbon sauce. Repeat layers and use a knife to gently swirl the components. Freeze for at least 6 hours or until firm.