Peach-Blueberry Ice Cream

Cook blueberries, 1/4 cup sugar, and lemon juice in a medium-size, heavy-bottomed saucepan over medium-high, stirring occasionally, until berries begin to burst and liquid begins to thicken, 8 to 10 minutes. Remove from heat, and let cool 30 minutes. Transfer to a bowl. Cover and chill until completely cool, at least 1 hour or until ready to use (up to 1 week).

Process chopped peaches in a food processor until almost smooth (applesauce consistency), leaving a few chunky bits, about 30 seconds. Set aside.

Stir together heavy cream, whole milk, corn syrup, salt, and remaining 1/2 cup sugar in a medium saucepan, and cook over medium, stirring occasionally, just until mixture begins to simmer (bubbles begin to form around the outside edge of pan), 5 to 6 minutes.

Meanwhile, whisk together egg yolks and vanilla in a large bowl. While whisking yolk mixture constantly, carefully ladle about 1 cup hot cream mixture into yolk mixture; continue whisking until cream mixture is fully incorporated. Carefully whisk in remaining hot cream mixture.

Pour custard mixture back into saucepan, and cook over medium-high, whisking constantly, until mixture begins to thicken and coats the back of a spoon, 6 to 8 minutes. Remove from heat, and let cool 10 minutes.

Stir bourbon and pureed peaches into custard. Pour custard mixture into a gallon-size ziplock plastic freezer bag. Seal bag, and place in an ice bath. Let stand until mixture is completely cool, about 30 minutes.

Pour mixture into a 1 1/2-quart electric冰淇淋机，并根据制造商的指示进行。（说明和时间可能会有所不同。）转移到气密，冰柜安全的容器中；冻结直到略微结实，约30分钟。冰淇淋上的蓝莓混合物，然后用勺子旋转。盖上并冻结，直到牢固至少4小时或直至一夜。