You're a Peach :: Peach Pie Ice Cream

Peaches are in season!  And good ones - the Pence peaches from Metropolitan Market are the best.  Literally.  All week I'm posting recipes for what to do with the giant flat of peaches you just bought.  If you don't know the Pence peach story, click here.  They are in store starting August 10th!

For all of the recipes this week, check out the link on the right.

Peach Pie Ice Cream

Makes 2 quarts

I am not a fan of pie.  But this is the kind of thing I can get behind.  Rich vanilla ice cream swirled with roasted peaches and served on a piece of pie crust.  A dollop of fresh whip cream on top and it's a totally decadent dessert.  

1 pound pitted, peeled, sliced peaches (about 2 large peaches)

3/4 cup sugar, divided

2 tablespoons cornstarch

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

2 cups whole milk

1 1/4 cup cream

2 egg yolks

1 teaspoon vanilla

Preheat oven to 400 degrees.  Fill a large bowl with ice water and set aside.

In a small bowl, toss peaches in 1/4 cup sugar, cornstarch, cinnamon, and nutmeg.  Pour into an 8x8 baking dish and place in hot oven.  Roast for 20 minutes stirring occasionally. Remove from oven and cool completely.

In a heavy bottom sauce pan bring milk, cream, remaining sugar, and cornstarch to a rolling bowl over medium heat.  Stirring constantly, continue to cook over a rolling boil for five minutes.  Remove from heat.  In a small bowl, whisk egg yolks.  Continue whisking while adding 1/2 cup of hot milk mixture one tablespoon at a time.  

Pour egg yolk mixture into saucepan, add vanilla, and return to a boil.  Cook one minute.  Pour hot milk mixture into a small bowl that fits inside of the large ice water bath.  Cool milk mixture completely.  

When cold, pour mixture into ice cream maker and churn 25 minutes.  

Remove ice cream from maker and layer in a freezer safe dish (that has a cover!) with peaches.  Start with a thin layer of ice cream then top with 1/3 of the roasted peaches.  Repeat, ending with peaches.

Place in freezer and let chill at least four hours before serving.  

To serve :: 

1 pie crust (pre-made)

1 egg yolk, beaten

sanding sugar

whipped cream

Preheat oven to 350 degrees.  Cut 4 inch circles from pie crust and poke with a fork. Brush the top of each circle with egg yolk and sprinkle with sugar.  Bake 10 minutes until golden brown.  

Remove from oven, top with a scoop of ice cream, and a dollop of whip cream.  Serve immediately.