FOOD
Peach Pie Ice Cream Sandwiches
Forget peach pie à la mode and make it as an ice cream sandwich instead!
FOOD
Peach Pie Ice Cream Sandwiches
Forget peach pie à la mode and make it as an ice cream sandwich instead!
Ingredients
Pie Crust Rounds
- 2 3/4 cups all-purpose flour
- 1 tablespoon brown sugar
- 1 1/2 teaspoons kosher salt
- 18 tablespoons unsalted butter, cubed and chilled
- 6 tablespoons ice water
- 2 egg whites, beaten
- 1 tablespoon water
- 1/4 cup sanding sugar
Bourbon Caramel
- 1/2 cup water
- 1 1/4 cups sugar
- 1/2 teaspoon kosher salt
- 1 cup heavy cream
- 1 1/2 teaspoons bourbon
Peach Bourbon Caramel Swirl Ice Cream
- 1 (1.75-quart) container old-fashioned vanilla ice cream, divided
- 1 ripe but still firm peach, pitted and diced, divided
- 1 batch bourbon caramel sauce, recipe follows
Peach Compote
- 6 ripe peaches, peeled, pitted and roughly chopped
- 1/4 cup sugar
Steps
Pie Crust Rounds
- In the bowl of a food processor fitted with the blade attachment, place flour, sugar and salt and pulse to combine.
- Add butter to the processor and pulse until the mixture resembles a coarse meal.
- With the processor running, slowly drizzle in up to 6 tablespoons of ice water until the mixture comes together and begins to form a ball. Knead the dough a few times by hand if necessary, then divide it in half and wrap in plastic wrap. Refrigerate for at least one hour before rolling out crusts.
- Preheat oven to 375 degrees, and line 2 baking sheets with parchment paper.
- Roll out crusts and cut into 1/2-inch strips. Weave a lattice, approximately 10x18 inches, with all of the strips, then freeze the lattice on a cookie sheet for 15 minutes.
- While the crusts are chilling, make your egg wash. Beat two egg whites with 1 tablespoon of water. Using a 2 1/2, 3 or 3 1/2-inch round cookie cutter, cut 8 to 10 rounds out of the lattice and transfer them to the prepared baking sheets.
- Brush with egg wash and dust with sanding sugar, then bake for 10 to 12 minutes, or until golden brown and crisp.
- To serve, place one scoop of peach bourbon ice cream between two cookies. Compress slightly then place on a cookie sheet.
- Assemble remaining cookie sandwiches, and freeze until firm. Serve, dipped in or drizzled with peach compote!
Bourbon Caramel
- In a medium saucepan set over medium-high heat, combine water, sugar and salt.
- Swirl the pan to combine as the mixture comes to a boil. Simmer and swirl the mixture until it takes on a golden caramel color, about 6 to 8 minutes.
- Add heavy cream and immediately reduce heat to medium-low. Stir the caramel constantly until its temperature reads 230 degrees F, about 3 to 4 minutes.
- Remove from heat, stir in bourbon and pour into a heatproof container to chill. The caramel will keep for up to one month refrigerated in an airtight container.
Peach Bourbon Caramel Swirl Ice Cream
- Line a large loaf pan with parchment paper. Using an offset spatula, spread a third of the ice cream into the pan.
- Top with half of the chopped peaches and swirl with a few dollops of cooled caramel sauce. Layer the next third of the ice cream.
- Top with remaining half of the chopped peaches and bourbon caramel sauce.
- Top with the final third of the vanilla ice cream, and place in freezer to chill for 1 hour before scooping.
Peach Compote
- Cook peaches and sugar in a small saucepan over medium-high heat. Stir and mash the peaches until they break down, about 7 to 10 minutes. Will keep up to 10 days refrigerated in an airtight container.