I got the idea for this ice cream about three weeks ago and have been ready to make it since, but it seems like one thing after another has gotten in my way.
First, I was super busy at work a few weeks back, so I wanted to spend my “off” time relaxing.
Second, for the past few weeks my husband and I have been doing a HUGE deep clean of our apartment. I mean, taking everything out of each and every closet, deciding what we want to keep and donate, then re-organizing it all. While it takes a ton of energy to do that, it feels amazing. Right now we have about 10 huge trash bags of clothes and items we’re going to take to Goodwill.
Third, when I finally went to the store to buy everything I needed, the peaches weren’t nearly ripe enough, so I had to wait about a week for that to happen.
Fourth, after cleaning out the guest room, master bedroom, bathrooms and hall closet, we finally made it to the kitchen. This weekend when I had some time off, we had appliances, dishes, pans, you name it on every surface in our kitchen, so no cooking/baking was going to happen then.
Finally, on I was ready to make ice cream. When my husband went to grab my ice cream maker from the top shelf, it turns out it was totally broken. As in it looked like someone dropped it. Since I know it wasn’t like that the last time I broke it, my husband confessed he had broken it and promised to buy me a new one.
Therefore, first thing the next morning, I marched to the store and bought a new one and now I finally have the peach pie ice cream I’ve been dreaming about for weeks! Let me tell you, it was worth the wait.
I’m a sucker for any pie, tart or cake a la mode, and this ice cream gets all of those things in one bite – the flavorful peach filling, vanilla ice cream and even the crust! I used store bought crust for this recipe because I figured that, heck, since I’m making homemade ice cream, no one would look down on me for using store-bought crust. I hope I’m right 🙂 Of course, if you have homemade crust, feel free to use it!
I hope you love it!
THE PASTRY POSTS PEACH PIE ICE CREAM
Yields 1 1/2 quarts
1 1/2 cups whole milk
1 1/2 cups heavy cream
2 tablespoons vanilla bean paste
6 large egg yolks
1/2 cup white sugar
4 peaches, peeled and cut into bite sized pieces
2 tablespoons brown sugar
2 cinnamon sticks
1/2 10″ pre-made pie crust
- Combine the milk and cream in a heavy sauce pan with 4 teaspoons of the vanilla and heat until small bubbles form around the edge of the pan.
- Meanwhile, whisk the yolks and white sugar until pale and fluffy and the sugar is dissolved.
- Take the dairy mixture off of the heat and pour over the egg/sugar mix. Let sit for 15 seconds then stir slowly until combined.
- Place mix back into the pan and cook over medium heat, stirring constantly and slowly until the mixture is thick enough to coat the back of a wooden spoon and leaves a clear trail when you run your finger through it. This takes about 5 minutes.
- Pour the mix into a clean bowl and place it in a larger bowl filled with ice water. Stir occasionally until the mixture is cool.
- Once the mixture is cool, cover with plastic wrap and refrigerate. Make sure the plastic wrap touches the surface of the mix in order to prevent a “skin” from forming on top.
- Refrigerate until the mix is chilled – at least three hours and up to overnight.
- Meanwhile, cook the peaches beginning over medium high heat in a small sauce pan with the brown sugar, cinnamon and the rest of the vanilla (2 teaspoons). Adjust heat accordingly so the mix is at a slow simmer throughout the cooking process.
- Cook until the peaches begin to break apart and the mix becomes syrupy – about 13-15 minutes. Once the peaches are soft, lightly smash them with a fork to create smaller pieces of fruit.
- Set the peaches aside to cool.
- While the peaches are cooling, break pie crust into bite-sized pieces and bake in a 400F oven until golden brown around the edges – approximately 9 minutes. Set aside to cool.
- Pour the chilled ice cream mix into an ice cream maker and churn.
- Once the mix begins to thicken, pour in the peach mix.
- Once the ice cream is almost finished churning, add in the pie crust pieces a little bit at a time.
- Freeze until set.