What to Eat Post-Wisdom Teeth Removal: Peach and Bourbon Ice Cream Recipe

Peach and bourbon ice cream (photo by Lesley Mann Lynch)

A few weeks ago, my husband announced that he was going to have his wisdom teeth removed the following morning. Like most of the normal population, I had my wisdom teeth removed the summer after my senior year of high school, but my husband was about a decade late getting the memo. Anyone who’s gotten his or her wisdom teeth removed knows it’s not a fun process to look like a chipmunk with balloon cheeks. And it’s even more miserable when you can’t eat your favorite summertime solids – like BBQ chicken wings and zucchini straight from the grill – for a week or two.

Post-wisdom teeth operation doesn’t mean your life is confined to cans of Campbell’s chicken noodle soup. Being the kind wife that I am, I scrambled to prepare some suitable post-op food for my husband. One of the first treats I made is this peach and bourbon ice cream, since the first two or three days post-op call for foods that can essentially melt in their mouth. Cold foods score bonus points since they act as an ice pack for oral wounds. There’s no way anyone stuck at home with a swollen face could ever say no to this frozen treat.

Jump for this post-op recipe you can make at home.

Peach & Bourbon Ice Cream

Recipe adapted from Jeni’s Splendid Ice Cream Ice Creams at Home
(Makes approximately one quart)

2 cups milk
4 tsp. cornstarch
1 ¼ cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1 cup peach puree
1 Tbsp. bourbon
1 tsp. vanilla
¼ tsp. kosher salt
1 ½ oz cream cheese, softened


  1. In a small bowl, stir together 2 tablespoons of milk and the cornstarch until smooth.
  2. In a 4 quart saucepan, whisk together remaining milk, cream, sugar, syrup, and peach puree; bring to a boil over medium-high heat, stirring constantly to avoid scorching the milk.
  3. After the mixture has boiled for 4 minutes, whisk in the cornstarch slurry. Return to a boil and cook, stirring constantly, until thickened, about 2 minutes.
  4. Place cream cheese and salt in a large bowl; gradually whisk in the thickened milk mixture. Stir in the bourbon and vanilla. Pour mixture into a sealed plastic bag and submerge in a bowl of ice water until chilled.
  5. Once the ice cream base is thoroughly chilled (approximately 30 minutes), transfer to ice cream maker and proceed according to manufacturer’s instructions. Remove the ice cream once it begins to pull away from the sides of the canister. Transfer to container, seal tightly, and put in freezer to firm up.

Lesley Mann Lynch is a D Magazine summer intern. She went to the University of Cambridge on a full ride and got her masters in Bioscience Enterprise. She’s now at El Centro getting her certificate in basic culinary skills.