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.
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.
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.
Bake 7 minutes, then stir and continue baking until golden brown, 6 to 10 more minutes.
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.
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.
Let the remaining 2 pints ice cream soften, 10 minutes, then spread over the peach puree.
Sprinkle with 1 cup of the pecan mixture and press it into the ice cream.
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.
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.
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.