Caramelize the Peaches: Start by melting the butter in a sauté pan over medium heat. Add the sugar, diced peaches, cinnamon, and cardamom. Allow them to simmer for about 5 minutes, or until the peaches start to caramelize and become tender.

Add the Bourbon: Pour in the bourbon and continue cooking for a few more minutes.

Let it Cool: Once the peaches are beautifully caramelized, set the mixture aside to cool.

Whip the Cream: In a large, cold bowl, beat the heavy cream until stiff peaks form.

Add the Condensed Milk: Gently fold in the condensed milk.

Create the Ice Cream Base: Pour the cream mixture into a loaf pan, ensuring it’s evenly spread. Spoon the caramelized peaches and crushed graham crackers into the whipped cream. Use a knife to gently swirl them around to evenly distribute them into the ice cream.

Freeze: Cover the pan with a lid or plastic wrap and place it in the freezer. Allow it to set for at least 12 hours. This prolonged freezing time ensures a firm yet creamy texture.

Serve: Once the ice cream has fully set, scoop it into bowls or cones.