It’s August. We’re in the middle of a heat wave here in Toronto (which really could be the south, for all intents and purposes) and eating ice cream at the water park every day. So when I stumbled upon this recipe, I couldn’t resist! This is not for the faint of heart. Here it is people. 

Adapted from 10th Kitchen

For sweet tea ice cream

1. 2 cups heavy cream
2. 1 ½ cups  whole milk
3. ¼ cup light corn syrup
4. 6 tbs Silver Service Peach Passion tea
5. ½ cup granulated sugar
6. 2 tablespoons cornstarch

For bourbon-peach swirl

1. 1 cup peaches, blanched, peeled, pitted and roughly chopped
2. 1 tablespoon sugar
3. 1 tablespoon cornstarch
4. 1 tablespoon bourbon

Instructions

1. To
   make the ice cream, heat the cream, milk and corn syrup in a large
   saucepan until just simmering. Add loose-leaf tea, lower heat to low and
   simmer, keeping a close watch so it doesn’t boil over, for 10 minutes,
   then remove from heat and allow the tea to steep for 2 hours.
2. Strain the mixture through a very fine mesh sieve or cheesecloth and try to squeeze as much of the liquid goodness out!
3. Whisk
   together sugar and cornstarch until combined, then whisk into the
   tea-infused cream mixture.  Reheat and cook over medium heat, stirring
   constantly, until the mixture reaches a gentle boil, then reduce heat to
   low and simmer, stirring constantly, for 30 seconds (mixture will be
   thick and bubbly).
4. Strain
   mixture through a fine mesh sieve into a large bowl, then cover tightly
   and refrigerate until thoroughly chilled, at least a few hours but
   preferably overnight. (Take our advice here.)
5. To
   make the peach-bourbon swirl, toss together the peaches with cornstarch
   and sugar and cook in a medium saucepan over medium heat until the
   peaches have broken down and the mixture is bubbly, thick and delicious, 5 minutes
   or so.  Cool mixture, stir in the bourbon, and refrigerate until
   thoroughly chilled.
6. Once both the cream mixture and peach mixture are chilled, process the
   cream mixture in your ice cream maker according to manufacturer’s
   directions.  Purée the peach mixture in a blender or food processor
   until smooth, then drop spoonfuls of both mixtures into a resealable
   container, alternating between them.  Run a butter knife through to
   create a swirl effect, then freeze until firm.  Makes about a quart. Which should last you about a day.