Peach Cobbler Ice Cream Cake

Name: Peach Cobbler Ice Cream Cake
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Southern
Ingredients: 3 Tbsps confectioners sugar; 567 grams pound cakes; 1 sleeve graham crackers (9 whole crackers); 355 milliliters granulated sugar; 355 milliliters cold heavy cream; 1 Juice of lemon; 4 peaches, peeled and cut into 3/4-inch pieces; 118 milliliters chopped pecans; 4 Tbsps unsalted butter, melted; 2 teaspoons vanilla extract; 4 pints vanilla ice cream

Peach Cobbler Ice Cream Cake

Peach Cobbler Ice Cream Cake might be just the Southern recipe you are searching for. This recipe serves 12. One serving contains 791 calories, 10g of protein, and 41g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up peaches, pecans, juice of lemon, and a few other things to make it today. It works well as a dessert. It will be a hit at your Summer event. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Stir 1 1/4 cups granulated sugar, the lemon juice and peaches in a large pot; let sit 15 minutes. Bring to a simmer over medium-high heat, then reduce the heat to low and cook until the peaches are tender, about 15 minutes.

Ingredients you will need

Granulated Sugar

Lemon Juice

Peach

Equipment you will use

Pot

Remove 3/4 cup peaches with a slotted spoon and refrigerate for topping. Puree the remaining peaches and cooking liquid in a blender; transfer to a bowl and freeze until very thick, about 1 hour.

Ingredients you will need

Peach

Equipment you will use

Slotted Spoon

Blender

Bowl

Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with foil. Coarsely crush the graham crackers and toss with the remaining 1/4 cup granulated sugar, the pecans and butter on the prepared baking sheet; spread into a thin layer.

Ingredients you will need

Granulated Sugar

Graham Crackers

Butter

Pecans

Spread

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Bake 7 minutes, then stir and continue baking until golden brown, 6 to 10 more minutes.

Equipment you will use

Oven

Let cool and harden, then crumble and set aside.

Let 2 pints ice cream soften at room temperature until spreadable, about 10 minutes. Coat a 9-inch springform pan with cooking spray and line the bottom and sides with plastic wrap, leaving a 2-inch overhang.

Ingredients you will need

Cooking Spray

Ice Cream

Wrap

Equipment you will use

Springform Pan

Plastic Wrap

Spread the softened ice cream in the prepared pan, then top evenly with the peach puree. Freeze until the puree is firm, about 45 minutes.

Ingredients you will need

Ice Cream

Spread

Peach

Equipment you will use

Frying Pan

Let the remaining 2 pints ice cream soften, 10 minutes, then spread over the peach puree.

Ingredients you will need

Ice Cream

Spread

Peach

Sprinkle with 1 cup of the pecan mixture and press it into the ice cream.

Ingredients you will need

Ice Cream

Pecans

Cut the pound cakes lengthwise into 1 1/2-inch-thick slices; arrange the slices in a single layer on top of the ice cream, trimming as needed. Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Beat the heavy cream, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until soft peaks form. Uncover the cake, then invert onto a plate; remove the springform ring and the remaining plastic wrap. Cover the top and sides with the whipped cream. Top with the reserved peaches and remaining pecan mixture. Freeze until firm, about 1 hour.

Ingredients you will need

Powdered Sugar

Whipped Cream

Heavy Cream

Peach

Vanilla

Pecans

Wrap

Equipment you will use

Plastic Wrap

Blender

Bowl

Photograph by Yunhee Kim

Equipment

Ingredients

Servings:

3Tbsps

confectioners' sugar 567grams

pound cakes 1

sleeve graham crackers (9 whole crackers)355milliliters

granulated sugar 355milliliters

cold heavy cream 1

Juice of lemon 4

peaches, peeled and cut into 3/4-inch pieces 118milliliters

chopped pecans 4Tbsps

unsalted butter, melted 2teaspoons

vanilla extract 4pints

vanilla ice cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.