Peach Cobbler Ice Cream
Equipment
- Ice Cream Maker
Ingredients
Sweet Cream Base
- 2 cups heavy cream
- 2 cups milk
- 8 large egg yolks
- 1 cup sugar
Flavorings
- 2 heaping cups frozen peaches
- 1 cup crushed vanilla wafer cookies or gluten-free bite size pieces
- 1/2 tsp cinnamon
- 1 Tbs brown sugar
Instructions
Sweet Cream Base
- In a medium saucepan, simmer heavy cream and milk. Stir occasionally.
- Whisk egg yolks in medium size bowl until they are light in color. Gradually whisk in sugar.
- Temper the yolks by slowly whisking in the cream mixture in small amounts until you’ve incorporated about 1/3 of the cream. Pour in the remaining mixture into the yolks and whisk to combine.
- Return the entire mixture to the saucepan and cook over low heat.
- Continue cooking until the mixture thickens and reaches 170-175 degrees, stirring frequently.
- Pour the mixture into a container and let cool at room temperature for about 30 minutes.
- Refrigerate mixture for about 4 to 8 hours until the temperature is 40 degrees or below.
Ice Cream
- Pour the cream into an ice cream maker and process according to the manufacturing directions. It takes approximately 30 minutes.
- Before the ice cream is finished processing, mix gluten-free cookies, brown sugar, and cinnamon into a food processor. Don’t over process, the cookies should be bite size pieces.
- Pour cookie mixture into a bowl.
- Pulverize the frozen peaches in the food processor until bite size pieces form. It’s tempting to leave big chunks of fruit, but it will be difficult to eat. Make sure to process the peaches down into small pieces.
- Stir peaches into the cookie mixture and mix thoroughly.
- Add the peach and cookie mixture to the cream and churn until the fruit is thoroughly mixed.
- Scoop into a container and freeze.
