Our resident baking babe MINI MARTHA transforms a late-summer classic, peach pie with vanilla ice cream, into an equally delectable ice cream sandwich.
I scream, you scream, we all scream for ice cream... sandwiches, that is. And, luckily, this is the perfect twist on the summer classic. I first made peach and buttermilk ice cream (adapting from a great NYT recipe). Then, after freezing the ice cream, I made sugar-cookie piecrust (from Magnolia Bakery). It's flavored like a sugar cookie but is flaky like piecrust. I decided to make the sandwiches small so that they can be eaten on the go—without melting halfway through eating it. I hope you enjoy them as much as my friends did!
Buttermilk Peach Ice Cream:
6 large or 8 medium peaches (just under-ripe)
1/2 cup of sugar
1 3/4 cups of heavy cream
2/3 a cup of sugar
1/8 teaspoon of fine sea salt
1/2 a vanilla bean
6 large egg yolks (5 extra large)
3/4 cup of buttermilk
Sugar-Cookie Piecrust:
2 sticks of unsalted butter
1/4 cup plus 2 tablespoons of sugar
2 egg yolks
1/4 cup plus 2 tablespoons of heavy cream
3 cups of flour
1/2 teaspoon of salt
1. Start with the ice cream. With the skin on, pit the peaches. Then dice them so that all the pieces are about the same size (it is easier to dice peaches before they are fully ripened). Put the peaches in a saucepan and add half-cup sugar. Simmer until the fruit is tender, about 7 minutes. Puree the fruit and the juices in a food processor—I like to leave some texture to the peach pure so I don’t fully blend it. Set the mixture aside and let cool.
2. Place the heavy cream and 2/3 cup of sugar and sea salt in a saucepan. Open the vanilla bean and scrape out the seeds and add the pod as well as the seeds to the heavy cream and sugar. Whisk over medium heat until the sugar is dissolved and the milk is about to start simmer. In the meantime, whisk the egg yolks in a bowl until combined. Slowly add the hot cream to the eggs while constantly whisking. Add the egg and heavy cream mixture back into the saucepan and continue to whisk on medium heat until the mixture can coat the back of a wooden spoon and when running your finger on the custard coated spoon, your finger leaves a line (the custard does not cover the area that your finger had just been). Once the custard has reached this stage, turn off the heat and strain the ice cream through a mesh sieve and into a glass bowl (this is to strain out any scrambled egg as well as the vanilla pod). Add the buttermilk, and then the peach mixture into the custard base. Whisk the base, cover it with saran wrap, and place in the fridge to cool for about two hours, or until chilled.
3. Once the custard is chilled, turn on your ice cream maker and pour in the custard. Once the ice cream is finished, it will be a consistency similar to soft serve. Place it in a Tupperware and let sit in the freezer until hardened, overnight.
4. Make the sugar-cookie piecrust. Take the softened butter and sugar and beat with an electric mixer until light and fluffy. Continue beating and add one egg yolk at a time, beating until each is combined. Add the heavy cream and again beat until combined. Add the salt and then flour, beating until fully mixed. Pour the dough out onto a large piece of parchment paper and roll out with a rolling pin until about 1/8 of an inch thick. Chill the dough in the fridge for about 10-15 minutes or until slightly stiff. In the meantime, pre-heat the oven to 350 degrees. Cut the dough with a round o
I scream, you scream, we all scream for ice cream... sandwiches, that is. And, luckily, this is the perfect twist on the summer classic. I first made peach and buttermilk ice cream (adapting from a great NYT recipe). Then, after freezing the ice cream, I made sugar-cookie piecrust (from Magnolia Bakery). It's flavored like a sugar cookie but is flaky like piecrust. I decided to make the sandwiches small so that they can be eaten on the go—without melting halfway through eating it. I hope you enjoy them as much as my friends did!
Buttermilk Peach Ice Cream:
6 large or 8 medium peaches (just under-ripe)
1/2 cup of sugar
1 3/4 cups of heavy cream
2/3 a cup of sugar
1/8 teaspoon of fine sea salt
1/2 a vanilla bean
6 large egg yolks (5 extra large)
3/4 cup of buttermilk
Sugar-Cookie Piecrust:
2 sticks of unsalted butter
1/4 cup plus 2 tablespoons of sugar
2 egg yolks
1/4 cup plus 2 tablespoons of heavy cream
3 cups of flour
1/2 teaspoon of salt
1. Start with the ice cream. With the skin on, pit the peaches. Then dice them so that all the pieces are about the same size (it is easier to dice peaches before they are fully ripened). Put the peaches in a saucepan and add half-cup sugar. Simmer until the fruit is tender, about 7 minutes. Puree the fruit and the juices in a food processor—I like to leave some texture to the peach pure so I don’t fully blend it. Set the mixture aside and let cool.
2. Place the heavy cream and 2/3 cup of sugar and sea salt in a saucepan. Open the vanilla bean and scrape out the seeds and add the pod as well as the seeds to the heavy cream and sugar. Whisk over medium heat until the sugar is dissolved and the milk is about to start simmer. In the meantime, whisk the egg yolks in a bowl until combined. Slowly add the hot cream to the eggs while constantly whisking. Add the egg and heavy cream mixture back into the saucepan and continue to whisk on medium heat until the mixture can coat the back of a wooden spoon and when running your finger on the custard coated spoon, your finger leaves a line (the custard does not cover the area that your finger had just been). Once the custard has reached this stage, turn off the heat and strain the ice cream through a mesh sieve and into a glass bowl (this is to strain out any scrambled egg as well as the vanilla pod). Add the buttermilk, and then the peach mixture into the custard base. Whisk the base, cover it with saran wrap, and place in the fridge to cool for about two hours, or until chilled.
3. Once the custard is chilled, turn on your ice cream maker and pour in the custard. Once the ice cream is finished, it will be a consistency similar to soft serve. Place it in a Tupperware and let sit in the freezer until hardened, overnight.
4. Make the sugar-cookie piecrust. Take the softened butter and sugar and beat with an electric mixer until light and fluffy. Continue beating and add one egg yolk at a time, beating until each is combined. Add the heavy cream and again beat until combined. Add the salt and then flour, beating until fully mixed. Pour the dough out onto a large piece of parchment paper and roll out with a rolling pin until about 1/8 of an inch thick. Chill the dough in the fridge for about 10-15 minutes or until slightly stiff. In the meantime, pre-heat the oven to 350 degrees. Cut the dough with a round o