Tuesday, July 29, 2014

Peach Pie Ice Cream

You know what to do when life gives you lemons. Lots of things, obviously. Lemons are a very versatile and necessary piece of produce. To modify that common phrase, you take something not so great (still don't get it because lemons are awesome) and make it great. Well, what do you with pie dough that has failed?

I know I've said, out loud and online, that Thomas Keller's pie dough never fails. I still stand by that . This was user error. It came together beautiful. I just rolled it out too thin and when blind baking it, it slumped and started to crack on the bottom. Tragedy! Or vehicle for a great summer recipe.

I love Saveur (thanks Mom!) and with my fail crust and this recipe in mind, a lovely dessert was made. Plus it has lemon. Plus you don't have to peel anything. Plus...just go make it!

Peach Pie Ice Cream modified from Peach Ice Cream via Saveur

Makes 1 quart

1½ c. whole milk
2 eggs
2 egg yolks
1¼ c. sugar
1¼ c. heavy cream
1 pint ripe peaches, chopped, with peel on
Juice of ½ lemon
Dash each of ginger, cinnamon, nutmeg, and allspice.

Fully bake pie dough. You don't need to get it set in a pie pan – roll it out and bake it on a cookie sheet. Set aside and allow to cool fully.

Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.

Meanwhile, whisk together eggs, egg yolks, and ¾ cup of the sugar in a mixing bowl. Lightly whisk in ¼ cup of the hot milk into the egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.

Transfer mixture to a mixing bowl; stir in 1 ¼ cups heavy cream and spices; refrigerate until cold.

Combine peach, remaining sugar, and lemon juice in a mixing bowl; the peel will add a rosy color. Cover and refrigerate for 2 hours. Don't worry if it doesn't get all that rosy. Mine didn't.

Break up pie crust into small pieces. They don't have to be even.

Drain juice (return peaches to refrigerator) and stir into cream base. Pour into an ice cream maker and process according to manufacturer's directions. Just before mixture is set, add peaches. Turn off machine and mix in pie crust pieces with a wooden spoon.

Freeze for at least 2 hours for hard pack ice cream.
Have a barbecue. Eat a lot of ice cream – or as one taster called it “piescream”. It's good. Make it and share.  

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