Peach Pie Ice Cream

The ice cream base is made with ripe peaches, pureed with sour cream and a little buttermilk, for a tangy, not too rich ice cream shot through with an orange ribbon of chunky peach puree. Although you do have to turn on the oven briefly to bake the pie crust cookies, once this ice cream is churned and tucked into your freezer, the taste of summer fruit pie is just a cool scoop away.
Photo by Henya B.
Adapted from thekitchn.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Adapted from thekitchn.com

Ingredients

  • 1 1/3

    pounds ripe peaches, peeled, pitted and cut into chunks

  • 1/2

    cup water

  • 3/4

    cup sugar

  • 1/2

    cup sour cream

  • 3/4

    cup heavy cream

  • 1/4

    cup buttermilk

  • 1/4

    teaspoon vanilla

  • 1/4

    teaspoon lemon juice

  • 1

    batch Pie Crust Cookie Chunks (recipe follows)

  • Pie Crust Cookie Chunks

  • Makes about 1 1/2 cups cookie pieces

  • 1/2

    cup plus 2 tablespoons all-purpose flour

  • 1/4

    teaspoon salt

  • 1/2

    stick (4 tablespoons) cold unsalted butter, cut into cubes

  • 2-3

    teaspoons ice water

  • 1

    tablespoon sugar

  • 1/4

    teaspoon cinnamon

Directions

Combine the peaches, water and sugar in a saucepan. Bring to a boil over medium-high heat and lower the heat to a simmer. Cook covered, stirring occasionally, until peaches are soft and cooked through, about 5 to 10 minutes depending on the ripeness of your peaches. Remove from heat and let mixture cool slightly. Using a blender, pulse the peach mixture a few times, so it is still chunky with visible pieces of fruit. Remove 3/4 cup of the mixture and refrigerate. Add the sour cream, heavy cream, buttermilk, vanilla and lemon juice to the remaining peach mixture and blend until very smooth. Refrigerate until thoroughly chilled. Freeze the peach and cream base in an ice cream maker according to manufacturer's instructions. Pour about one-third of the reserved peach puree into a quart-size freezer-safe container. Add the cookie pieces, followed by about one-third of the ice cream, and stir gently. Repeat process two more times with remaining puree, cookie chunks and ice cream. Freeze until firm. Pie Crust Cookie Chunks Whisk together the flour and salt. Add the butter, and using a pastry cutter or your hands, cut the butter into the flour until the mixture looks crumbly and the largest pieces of butter are pea-sized. Add 2 teaspoons water and stir. If the mixture doesn't hold together when squeezed, add another teaspoon of water. Shape dough into a disk and wrap in plastic wrap. Refrigerate for at least 20 minutes or up to 24 hours. Preheat the oven to 400°F. In a shallow bowl, mix the sugar and cinnamon. Roll a tablespoon-size piece of the dough into a ball, coat in cinnamon sugar and place on a parchment-lined baking sheet. Use the bottom of a drinking glass to flatten the ball until it is about 1/4-inch thick. Repeat with remaining dough. (You will have about 10 cookies.) Bake for 15 minutes, until golden brown. Cool completely and break each cookie into chunks. Recipe Notes For a quicker version of this recipe, use about 1 1/2 cups crumbled shortbread cookies in place of the pie crust cookies.

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