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Summer’s Sweetest Peaches and Pie Ice Cream
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2 cups heavy cream, chilled and divided Pinch of salt 2 teaspoons vanilla 3 ounces (1/4 box) vanilla wafer cookies broken into small chunks (discard any powder) In a small pot, combine peaches with 1/4 cup sugar and bring to a low simmer over medium heat. Let cook for about 10 minutes until syrupy, stirring often. Sprinkle cornstarch into pot, stir and cook for another 2 minutes, until thickened. Remove from heat and allow to cool completely, or make ahead and chill. In the bowl of an electric mixer fitted with the whisk attachment, beat cream cheese and 1/4 cup sugar until smooth. Add 1/2 cup heavy cream and beat until well-combined, stopping to scrape sides
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y grandpa has always been serious about homemade ice cream. Family gatherings or July Fourth cookouts at my grandparents’ farm offered a chance to hear the rattling, electric ice cream maker churn custard inside its tin cylinder. Surrounded with ice and rock salt, it froze the creamiest vanilla ice cream for us. It seemed to take hours; I was so impatient for a taste. When it was ready, my uncles would debate over who would get the beater – the best part. As Oregon summer evenings cooled after the sun set, we were all a bit chilled from ice cream. Wrapped in a blanket, I would watch fireworks and eat that blissful dessert, my teeth chattering. Homemade ice cream doesn’t have to take a lot of churning, or any special equipment at all. Here a handheld or stand electric mixer quickly whips cream with cream cheese to make an airy base for sweet summer peaches, studded
with chunks of vanilla wafer cookies masquerading as pie crust. It’s a wonderful way to show off summer’s prettiest stone fruit. While some homemade ice creams can have an icy quality, this simple version is nothing but a rich, creamy dream. Enjoy!
Servings: ? 1 1/2 pounds peaches, pitted, peeled if desired, and diced
Sophie Hawley grew up in the Willamette Valley and loves the abundance of locally-produced ingredients: vegetables and cheeses, berries and herbs, wine and craft beer. A lifelong cook and food-lover, she writes and photographs a food blog featuring simple, tasty recipes for cooks of every skill level. Read more at dinnersforwinners. wordpress.com.
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Peaches and Pie Ice Cream Total time: 6 to 8 hours (30 minutes active)
of bowl if necessary. Add vanilla, salt and remaining cream to combine, then increase speed and whisk until stiff peaks form. Gently fold peach mixture and broken cookies or grahams into ice cream base (mixing well is not necessary – some ribbons of cookie and peaches are welcome). Transfer to an air-tight container and freeze until firm, at least 6 hours. Allow to rest out of the freezer for about 30 minutes before enjoying.
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1/2 cup sugar, divided 1 teaspoon cornstarch 1 8-ounce bar cream cheese, room temperature
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