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Georgia Low Country Boil and Peach Bourbon Ice Cream

by Dixie Haag | Posted on Sunday, March 21st, 2021

This weekend NASCAR holds the Folds of Honor Quiktrip 500 at Atlanta Motor Speedway.  When the races are in Atlanta, I usually look for recipes of Georgia favorites to enjoy because I’ve spent some wonderful times in Georgia and eaten some incredible meals there, too.   This weekend we are doing a version of a low country boil.  In the low country of Georgia a one pot dinner including sausage, shrimp and vegetables is a staple.  It’s crawfish season right now, so at our house we are doing a cajun flavored boil this weekend.  It’s the same concept, but we did crawfish, shrimp and crab instead of shrimp and sausage.  Peaches are always central to Georgia cuisine, so I’m using peaches for our dessert, I made some homemade peach bourbon ice cream.  We have been living it up all weekend enjoying these Atlanta inspired treats! 

The Boil

We add seasoning, onion, lemon and garlic to a large boil pot full of water.  We bring that to a boil and place the basket in the water.  Add potatoes and mushrooms. Once potatoes are soft, we add shrimp, crab and corn and boil for about 5 minutes.  Pull out the basket with potatoes, mushrooms, shrimp crab and corn.  Dump in a large bowl or serving platter.  Return the basket to the pot.  Add crawfish to the boiling water.  Boil about 10 minutes or so.  Turn off heat, add some ice to the water and let the crawfish soak.  The longer you soak them, the spicier they get.  When ready, pull out the basket with the crawfish and serve.  We put out saltine crackers, lemon wedges and the ingredients for everyone to mix their own red sauce (horseradish, ketchup and lemon juice).

Peach Bourbon Ice Cream

I made a vanilla base to which I added peach puree and bourbon.  I then churned it in my ice cream maker.  The bourbon makes the ice cream a little softer than usual, so I placed it in the freezer to harden a little before serving.  The ice cream comes out super light and refreshing.  Bourbon and peaches pair perfectly and the sweet taste of the bourbon shines through in this boozy dessert. You can use any bourbon of your choice.  We used a single barrel Four Roses bourbon.  We only needed 1/2 c. for this recipe, so we used a bourbon that Mike likes to sip on while smoking his cigars.  I always use liquor in recipes that I would drink on its own so I know I will enjoy the taste.

2 c. milk

1 3/4 c. sugar

1/2 t. salt

2 c. half and half

1 T. vanilla

4 c. whipping cream

4 c. pureed peaches

1/2 c. bourbon

Scald milk and remove from heat. Add sugar and salt.  Stir until dissolved. Stir in half and half, vanilla, whipping cream, pureed peaches and bourbon.  Cover and refrigerate 30 minutes.  Freeze according to machine directions.


About the Author

Dixie Haag is married to Mike Haag. She is a mother to two fantastic young people and a life-long educator.