For the peach jam:
- 1 1/2 cups sliced peaches
- 1/3 cup granulated sugar (more if peaches are under-ripe)
- squeeze lemon juice
For the raspberry jam:
- 1 pint raspberries
- 1/2 cup granulated sugar
For the ice cream:
- 2 cups milk
- 4 tablespoons corn starch
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoon light corn syrup
- 1/4 teaspoon kosher salt
- 3 tablespoons cream cheese, softened
- 1 tablespoon pure vanilla extract
- splash of bourbon (optional)
- 1/4 cup crushed shortbread cookies
- To make the peach jam: Combine the peaches, sugar and lemon juice in a saucepan over medium heat. Cook until most of the water has evaporated from the fruit and the mixture begins to thicken, about 20 minutes. Set aside to cool.
- To make the raspberry jam: Combine the raspberries and sugar in a saucepan over medium heat. Cook until most of the water has evaporated from the fruit and the mixture begins to thicken, about 20 minutes. Set aside to cool.
- To make the ice cream: In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside.
- In a large saucepan, whisk together remaining milk and the cream, sugar, corn syrup, and salt. Bring to a boil over medium-high heat and cook for 4 minutes. Watch the mixture closely as it can boil over easily.
- Stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.
- Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture.
- Pour mixture into a large plastic bag; seal, and submerge in a bowl of ice water until very well chilled.
- Pour mixture into an ice cream maker; process according to manufacturer's instructions.
- Once frozen, transfer half of the ice cream to a storage container. Layer with half of each jam and sprinkle with half of the shortbread cookies. Add in the remaining ice cream and repeat with toppings. Cover with parchment paper and freeze for at least 6 hours or until solid.