Friends! I’m here, after the most glorious and jam packed two and a half weeks ever! Working at a University (or, let’s be honest, anywhere in academics) during August is not for the faint of heart, that’s for sure!
Anyway, I’m back to the blog, and restarting things with a completely ridiculous Bourbon Peach Pie Ice Cream. I’m a little peach obsessed- when I lived in Egypt, there was a street vendor right outside my apartment that sold the most perfectly ripe, sweet, juicy peaches for something like a dollar a pound. I was pretty wary of a lot of local food at first, and this fruit was so amazing, that I ate several a day…for several months. Instead of getting sick of peaches, I grew increasingly obsessed. So, here we are six years later, and I’m using peaches every way possible, any time I can get my hands of a batch of ripe fruit 🙂
Recently, my peach obsession coincided with my nearly constant craving for ice cream, and this Bourbon Peach Pie was the delicious result. Like any ice cream, there were a few steps involved, so it’s not really a quick and easy dessert. But it was out-of-this-world amazing, so I highly recommend giving it a try- there’s no way you could be disappointed.
Bourbon Peach Pie Ice Cream
– 2 cups milk
– 4 tsp cornstarch
– 1 ¼ cup whipping cream
– 2/3 cup sugar
– 2 tbsp corn syrup
– ¼ tsp kosher salt
– 1 ½ oz cream cheese
– 1 tsp vanilla paste or extract
– Single pie crust
– 2 peaches
– 2 tbsp butter
– ¼ cup brown sugar
– 1 tsp cinnamon
– ½ tsp nutmeg
– 2 tbsp bourbon
– Kosher salt
Make the ice cream base: In a small bowl, mix together the cornstarch and 2-3 tbsp of the milk, and set aside. In a saucepan, bring the rest of the milk, the cream, 2/3 cup sugar, and the salt to a boil, and boil for 4 minutes exactly. Stir in the slurry, and boil for about a minute. In a small bowl (I used the same one I had the starch mixture in) mix the cream cheese with about ½ cup of the milk mixture, until it’s completely lump free. Mix the cheese and milk mixtures together, stir in the almond extract, and cool completely. Note: some people use an ice bath to cool the base immediately, but I like to make the base the day before, and let it sit in the fridge. This is also helpful because it reminds me to put my ice cream maker into the freezer to sit overnight, as well.
Make the crust: prepare a recipe for a single crust pie, roll it out, and bake until lightly golden brown. (To be completely transparent- when I was blind baking my crust of the Peanut Butter Banana Pie, the entire thing folded in because I did a poor job of crimping the edges. I let it keep baking, because I knew I would use it elsewhere.) Let the crust cool, then break up into small pieces and set aside (you can definitely freeze the baked crust for a while, so if you every ruin a crust aesthetically…here’s your alternate use!).
Make the peach pie filling: first, peel your peaches and dice them into small pieces. Add those to a saute pan with the butter, brown sugar and salt. After the butter is melted, stir to combine and let the butter and sugar mixture get nice and foamy and bubbly over medium heat. After it bubbles for a minute or so, remove from the heat and give it a stir- it should be thickened and a little syrup-y. If it hasn’t reached that stage yet, return to the heat and check every thirty seconds or so. Once it hits the syrup-y stage, add the cinnamon, nutmeg, a sprinkle of salt and bourbon, and cook for another 60 seconds. Remove from the heat and let cool…you definitely don’t want to add this mixture, hot, to the ice cream base.
Make the ice cream: This is the easy part! Add your base to the ice cream machine, following the manufacturer’s instructions. About five minutes before the end of freezing, stir in your peach pie filling. Let that keep freezing for three or four minutes, then add the pie crust pieces. Transfer the ice cream to freezer containers and freeze until a bit more solid, at least two hours. Or consume immediately. Either way, so good!