Happy Friday! I am so glad the weekend is here! Why is it that short weeks at work always feel longer?
I’ve been in the mood for reading lately and I want to put together a summer reading list – does anyone have any recommendations?? I’m always sucker for stories with romance (probably why Nicholas Sparks is my favorite author..). I recently finished Water for Elephants, which was wonderful! And I just got a copy of Emma to read next. What’s on your summer reading list?
Now that summer is in full swing I love to have refreshing treats around, like this delicious peach pie ice cream. The first thing I did when we got home from peach picking was to get to work on creating a delicious peach ice cream recipe. I love peach pie, but its even better when served with a scoop of ice cream – so that is where my inspiration came from. I wanted it to taste like you were eating peach pie with ice cream! Making the peach filling sauce and pie crust is a little time consuming but paid off with this one! Plus it takes a while for the custard mixture to cool before you can freeze it in your ice cream maker, so it worked out perfectly well!
- 1 cup whole milk
- ¾ cup sugar
- 2 cups heavy cream
- Pinch of salt
- 1 vanilla bean
- 6 large egg yolks
- ¾ tsp vanilla extract
- ½ cup water
- 3 tbsp brown sugar
- 1 tbsp cornstarch
- 1 ½ cups fresh sliced peaches
- ⅛ tsp cinnamon
- ⅛ tsp vanilla
- ½ cup plus 2 tablespoons of all purpose flour
- ½ tbsp sugar
- ⅛ tsp salt
- 4 tbsp cold unsalted butter, cut into ¼ inch cubes
- 1 ½ tbsp of very cold water
- Warm the milk, sugar and 1 cup of the cream in a medium saucepan over medium-high heat, stirring occasionally, until warmed through. Scrape the seeds from the vanilla bean into the mixture and add the bean as well. Cover,
- remove from the heat and let steep at room temperature for about 30 minutes.
- Pour the remaining 1 cup of cream into a large bowl with a fine mesh strainer set over the top. In a separate medium bowl, whisk together the egg yolks. Slowly pour some of the warm milk mixture into the bowl with the egg yolks, stirring constantly. Continue until you have added all of the milk mixture. Then return the mixture to the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of a spoon. Pour the custard through the strainer and stir it into the cream. Place the vanilla bean into the custard mixture, stir in the vanilla extract, and stir until cool over an ice bath. Cover and chill thoroughly in the refrigerator.
- While mixture is chilling, make pie crust and peach sauce.
- Pre-heat oven to 350 degrees. In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
- Transfer the dough to a parchment lined baking sheet, pat into a ball and flatten into a disk. Flatten out dough until it is about ⅛ inch thick. Bake for 10-15 minutes, until light golden brown. Let cool for 5 minutes. In a small bowl, crumble pie crust into dime size pieces. Set aside.
- In a saucepan, bring water, brown sugar, cornstarch and cinnamon to a boil. Boil for 1 minute, stirring frequently. Add peaches to the mixture and boil another 2 minutes until thickened. Remove from the heat and stir in vanilla extract. Set aside to cool.
- Once ice cream mixture has chilled thoroughly, remove the vanilla bean from the ice cream batter. Stir mixture well and freeze in your ice cream maker according to the manufacturer’s instructions. Once ice cream has finished churning, add peach sauce and crumbled pie crust; churn until combined. Transfer to an airtight freezer container, freeze for 2 or more hours or until ice cream is frozen completely.