The idea for this homemade peach pie ice cream has been floating around in my head all summer. It seemed like the stars would never align for me though… I needed time to make it, perfectly ripe peaches, and preferably guests to feed it to. Everything finally came together for me this past weekend and I’d say the results were worth the wait and the effort. I’m so glad I can cross this recipe off of my summer bucket list before moving on to some of my favorite Fall flavors. Although here in San Diego it is really tough to believe Fall is just around the corner. Summer peaches and ice cream are much more in line with the 90+ degree temps we’ve been having here.
My (self-imposed) requirements for this homemade ice cream were buttermilk + roasted peaches + pie crust. After some research I ended up adding in a vanilla bean and a touch of brown sugar and cinnamon. The resulting flavor really was peach pie in ice cream form. In true Maureen style, I couldn’t resist taking it one step further by making tiny, heart-shaped pie crust cookies from scratch. Feel free to substitute your favorite frozen pie crust dough if you want to simplify that step. It’s all going to get mixed into the ice cream in the end anyway.
This treat would be perfect for an end of summer ice cream social. So what if the calendar says it’s September and the kids are back in school already? Savor the last of these long, gorgeous days and celebrate summer one more time!
Peach Pie Ice Cream
Yield: 6-8 servings
1 cup buttermilk
2/3 cup granulated sugar
2 cups heavy cream, divided
1 vanilla bean, split and scraped
pinch of salt
6 egg yolks
3 large peaches
1 Tablespoon brown sugar
cinnamon for sprinkling
tiny pie crust cookies (recipe below)
- Preheat the oven to 400 degrees.
- Spray a large roasting pan with cooking spray.
- Cut the peaches in half, take out the pits and place them cut side up in the roasting pan.
- Sprinkle the peaches with the brown sugar and cinnamon.
- Roast in oven until golden brown and soft, about 25-30 minutes.
- Let cool completely and do your best to peel the skins off of the peaches.
- Place in an air tight container and stick it into the fridge to chill several hours or over night.
Make Ice Cream Base
- Heat buttermilk, sugar, 1 cup of the heavy cream, vanilla bean, and salt in a medium saucepan over low heat, stirring until the sugar is dissolved, about 10-12 minutes. Remove from the heat, cover and let the mixture steep on the stove top for about 30 minutes. You want to soak up all that lovely vanilla flavor.
- Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh strainer on top. Set aside for now.
- Place the egg yolks into another large bowl and whisk until smooth. Slowly pour the warm milk mixture into the egg yolks, whisking constantly.
- Pour the egg and milk mixture back into sauce pan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This took me about 5 minutes but you really want to judge by using that spoon test. You don’t want the mixture to be too thin or watery.
- Remove custard from heat and strain through the fine-mesh strainer into that bowl of remaining cream that you set aside earlier. This will remove any lumps that may have occurred. Stir to combine the cooked custard and the cream.
- Your ice cream base is complete! Place the full bowl in an ice bath to bring it down to room temperature (about 10 to 15 minute), stirring occasionally. Once cooled, cover bowl and place in the refrigerator to chill completely (at least 3 hours, but overnight would be best).
Freeze Ice Cream
- When your peaches are sufficiently chilled, mash them up with a fork. You don’t want to puree them completely.
- Stir the peaches into your ice cream base.
- Freeze according to your ice cream maker manufacturer’s directions making sure to add in the pie crust cookies at the appropriate time. My ice cream maker says to add mix-ins during the last 5 minutes of freezing, but I ended up just stirring them in at the end.
- Serve immediately for more of a soft-serve texture or freeze in an airtight container until you’re ready to use it. I like to press wax paper to the top surface of the ice cream before putting the lid on my container to prevent ice crystals from forming.
- If you’ve frozen until set, take the container out of the freezer for 10 minutes or so before serving to allow the ice cream to soften.
adapted slightly from Tidy Mom
Tiny Pie Crust Cookies
Yield: enough to mix in to you Peach Pie Ice Cream
2/3 cup all-purpose flour
2 Tablespoon sugar, divided
1/8 teaspoon salt
4 Tablespoons cold, unsalted butter, cut into small pieces
4 teaspoons cold water
1 teaspoon cinnamon
- Preheat the oven to 350 degrees.
- Combine the flour, 1 Tablespoon of the sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix for a couple of seconds to combine.
- Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas.
- Add in the cold water while the mixer runs on low-speed just until the dough pulls together.
- Shape the dough into a ball and then flatten into a disc. Wrap the disc in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Remove from the refrigerator. Roll out the dough on a lightly floured work surface.
- Cut into desired shapes using a tiny cookie cutter (we’re talking less than an inch in diameter) and then transfer to a parchment lined cookie sheet. Alternatively, you could bake the dough in one flat sheet and crumble it after it has cooled.
- Combine the remaining 1 Tablespoon of sugar and cinnamon in a small bowl. Sprinkle the mixture onto the surface of your pie crust dough.
- Bake in preheated oven for 18 minutes or until lightly browned.
- Cool completely before mixing into the ice cream.
adapted from Annie’s Eats