Peach Cobbler Ice Cream

Name: Peach Cobbler Ice Cream
Prep time: 11 h 25 min
Cook time: 11 h 25 min
Total time: 11 h 25 min
Yield: 12
Cuisine: Southern
Ingredients: 59 milliliters firm butter, cut into 16 pieces; 59 milliliters packed dark brown sugar; 7 egg yolks; 79 milliliters all-purpose flour; 315 milliliters granulated sugar; 1 teaspoon ground cinnamon; 0 teaspoons ground nutmeg; 1 Tbsp lemon juice; 340 grams medium fresh peaches (about or 1 bag (16 oz) frozen sliced peaches; 118 milliliters quick-cooking oats; 1 Dash salt; 1 vanilla bean, split lengthwise in half, or 1 teaspoon vanilla; 2 Tbsps vodka (preferably peach vodka), if desired; 59 milliliters chopped walnuts; 315 milliliters whipping (heavy) cream; 237 milliliters milk (preferably whole)

The recipe Peach Cobbler Ice Cream is ready in around 11 hour and 25 minutes and is definitely a tremendous vegetarian option for lovers of Southern food. This dessert has 334 calories, 4g of protein, and 19g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up whipping cream, lemon juice, milk, and a few other things to make it today.

Instructions

In 3-quart saucepan, heat whipping cream, milk, 1/2 cup of the granulated sugar,salt and vanilla bean (if you are using 1 teaspoon vanilla, do not add here) uncovered to a gentle simmer over medium heat. Simmer about 15 minutes, stirring occasionally.

Ingredients you will need

Granulated Sugar

Whipping Cream

Vanilla

Milk

Salt

Equipment you will use

Sauce Pan

Remove from heat. Cover and let stand 20 minutes. (This standing time will infuse the cream with vanilla flavor; skip it if not using vanilla bean.)

Ingredients you will need

Vanilla

Cream

Remove and discard vanilla bean.

Ingredients you will need

Vanilla Bean

In medium bowl, beat 1/3 cup granulated sugar and egg yolks with wire whisk 3 minutes or until yolks lighten to lemon yellow. Ladle about 1 cup warm cream mixture into egg yolks and beat with wire whisk to combine. Repeat with another cup of cream mixture.

Ingredients you will need

Granulated Sugar

Egg Yolk

Cream

Lemon

Equipment you will use

Ladle

Whisk

Bowl

Add yolk mixture to remaining cream mixture in saucepan.

Ingredients you will need

Cream

Egg Yolk

Equipment you will use

Sauce Pan

Stir constantly with rubber spatula, making sure to scrape the bottom of pan.

Equipment you will use

Spatula

Frying Pan

Heat over medium heat 10 to 15 minutes or until mixture thickens slightly and coats back of metal spoon. (Do not boil or overheat mixture because eggs will curdle.)

Ingredients you will need

Egg

Pour into medium bowl, using a strainer if there are any lumps. (If using 1 teaspoon vanilla instead of vanilla bean, add it now.) Cover with plastic wrap, pushing wrap onto custard surface to prevent film from forming. Cool at room temperature 15 minutes. Refrigerate at least 8 hours but no more than 24 hours.

Ingredients you will need

Vanilla

Custard

Wrap

Equipment you will use

Plastic Wrap

Sieve

Bowl

Place ice-cream maker bowl in freezer.

Ingredients you will need

Cream

Ice

Equipment you will use

Bowl

(If using frozen peaches, skip step 4.) In 4-quart Dutch oven, heat 2 quarts water to boiling.

Ingredients you will need

Peach

Water

Equipment you will use

Dutch Oven

Add fresh peaches and allow them to bob in water 30 seconds. Use slotted spoon or strainer to remove peaches and immediately plunge into bowl of ice water to cool.

Ingredients you will need

Water

Peach

Equipment you will use

Slotted Spoon

Sieve

Bowl

Remove skins from peaches.

Ingredients you will need

Peach

Cut peaches in half and twist to separate halves.

Ingredients you will need

Peach

Remove and discard pits.

Cut each peach half into 4 pieces.

Ingredients you will need

Peach

In bowl of food processor, pulse peaches, lemon juice and remaining 1/2 cup granulated sugar until peaches are roughly chopped but not pureed (you are aiming for a chunky peach sauce). Stir in vodka if using. You should have about 2 cups chopped peaches. Refrigerated chopped peaches until cold, at least 1 hour.

Ingredients you will need

Granulated Sugar

Lemon Juice

Peach

Sauce

Vodka

Equipment you will use

Food Processor

Bowl

Place large bowl in freezer at least 1 hour before churning ice cream. Strain the chilled peaches and collect any accumulated juice in a medium bowl.

Ingredients you will need

Ice Cream

Peach

Juice

Equipment you will use

Bowl

Combine the peach liquid with the cold ice cream custard mixture and stir well. Refrigerate drained peaches until needed. Freeze custard in ice-cream maker following manufacturers directions until thick (like soft-serve ice cream). Scrape ice cream from ice-cream maker into the cold bowl. Quickly add chopped peaches; gently stir until peaches are evenly distributed.

Ingredients you will need

Ice Cream

Custard

Peach

Cream

Ice

Equipment you will use

Bowl

Smooth top of ice cream flat and cover directly with plastic wrap. Cover top of bowl with more plastic wrap and then with foil. Freeze ice cream 8 hours or overnight.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Bowl

Aluminum Foil

Heat oven to 350F. Line 15x10x1-inch pan with cooking parchment paper; set aside.

Equipment you will use

Baking Paper

Oven

Frying Pan

In bowl of food processor, pulse all topping ingredients 8 times or until nuts and butter are well mixed and crumbly.

Ingredients you will need

Butter

Nuts

Equipment you will use

Food Processor

Bowl

Spread crumbs evenly on parchment in pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake 8 minutes and then stir well.

Equipment you will use

Oven

Bake 8 minutes longer or until crumbs are golden and crunchy. Do not let crumbs burn. There should be some large crumbs and some small; break up some of the larger chunks if necessary. Cool pan completely on wire rack.

Equipment you will use

Wire Rack

Oven

Frying Pan

Before serving, remove ice cream from freezer and place in refrigerator about 30 minutes to soften. To serve, scoop ice cream into serving bowls and sprinkle with topping. Ice cream can be stored tightly covered up to 1 week.

Ingredients you will need

Ice Cream

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

59milliliters

firm butter, cut into 16 pieces 59milliliters

packed dark brown sugar 7

egg yolks 79milliliters

all-purpose flour 315milliliters

granulated sugar 1teaspoon

ground cinnamon 0teaspoons

ground nutmeg 1Tbsp

lemon juice 340grams

medium fresh peaches (about or 1 bag (16 oz) frozen sliced peaches 118milliliters

quick-cooking oats 1Dash

salt 1

vanilla bean, split lengthwise in half, or 1 teaspoon vanilla 2Tbsps

vodka (preferably peach vodka), if desired 59milliliters

chopped walnuts 315milliliters

whipping (heavy) cream 237milliliters

milk (preferably whole)

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The King Frosch Riesling Auslese All Natural German with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.