diy ice cream maker and bourbon peach egg-less ice cream with rice crispies

There is nothing like a peach when it is in season. Sweet, soft and  juicy, the way it is meant to be. Right now the farmer's markets here are filled with  glorious stone fruits, and not so many berries as the weeks before. Dizzying varieties of peaches and nectarines, pluots and plums. From a deep ruby red, to white and soft rose tinged. We had a fabulous time, eating our way through the samples, sweet juicy fruits making out fingers sticky and stained pink. The little monkey clutched a strawberry, completely besotted by it. He refused to eat it with the expression that clearly stated that he found it too pretty to eat. He was very upset when it slipped out of his fingers after a while. A slice of sweet, golden peach  quickly helped him forget his loss and he had no problems devouring slice after slice, like the rest of us!

A mom of two walked past carrying a basket filled with fruits that her children were gorging on, both hanging on to the handles and fruit juices around their mouth and dribbling down their chins. "This is even better than a leash!"I heard her exclaim. I agree. If you were carrying a basket of these peaches, I might follow you around too!

I had a carton of cream and inspired by my new copy of Jeni's Splendid Ice Creams at Home, I decided to make her bourbon ice cream and add some roasted peaches, to use up some of the peaches that were not as sweet as the others, which we had quickly finished.

Since I am hosting Sugar High Friday with the theme of Rice Sweets, I decided to serve the ice cream on a bed of rice crispies for a bit of crunch in lieu of a cone or wafer. Fabulous, if I may say so myself :)



Since I no longer have the ice cream maker that helped me with glorious salty caramel icecream and pistachio ice cream,  I decided to make one myself!

If you look at the popular ice cream makers you will see that all they really are is a bowl with inbuilt jel like liquid which becomes frozen so that the bowl becomes really cold, and a mixer attachment which churns the ice cream base so that it prevents ice crystals from forming and making the ice cream gritty.

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