With Memorial Day weekend approaching, I've been craving a super summery sweet treat. And there is one thing that has stuck in my head over the past month or so: Peach Ice Cream Sandwiches. I first heard about them when my husband was listening to a pod cast with coverage of The Masters. Apparently the Peach Ice Cream Sandwich there was just absolutely to die for. So, I've decided to create my own version of this summery treat with a sprinkley spin.
Is it just me or is it REALLY hard to find GOOD peaches? If you don't live in Georgia, that is. I can't say that I've ever had a good Texas peach. I'm always woefully disappointed. But, I decided to give them a try again for this ice cream. It's the very beginning of peach season, so I wasn't at all surprised that when I cut open my peaches to puree them, they were lack luster and bland. After all, If you're going to make peach ice cream it needs to taste...PEACHY!
Back to the drawing board I went. Hubs and I went to the store and picked up a few different substitutes to try. The candidates were frozen peaches, canned peaches, and peach nectar.
Fresh Texas Peach Puree: On its own, it was bland so I attempted to add a can of Peach Nectar to intensify the flavor. This worked, but the fresh peach puree oxidized (much like apples) and ended just tasting like generic fruit puree. No peach flavor at all.
Canned Peach Puree: This is truly a promising candidate. The peach flavor and the texture was nice, but the syrup flavor overshadowed everything. I think this would be a viable choice if you got peaches in water and not heavy syrup.
Frozen Peaches: Winner! Frozen fruit is flash frozen at the peak of ripeness, so I knew they would be good. In my impatiences for them to thaw so I could puree them, I added a can of Goya Peach Nectar so I could have enough liquid to blend them. This proved to be a truly happy mistake.
Ok, so enough about peaches. They may be the star of the show, but they are not the only component in this dessert. There is also the cookie. I knew a sugar type cookie was the way to go...snickerdoodles to be precise. The cinnamon would play wonderfully off the peach ice cream.
Since this is a blog for Sprinkle Pop, I of course had to add sprinkles...and adding our artisan sprinkles to an ice cream sandwich took a bit of pondering. I ended up dipping the corners of the cookies in bourbon vanilla white chocolate ganache so that I could adhere the sprinkles to the cookies. And, because I love baking with bourbon, I went ahead and threw a splash into the ice cream base as well.
So there you have it, a festive and summery memorial day treat that is sure to wow your guests at your next bbq!
Bourbon Vanilla Peach Ice Cream
- 6 Eggs, beaten
- 3 1/2 C. White sugar
- 4 C. Frozen peaches, thawed and purred
- 1 9.6 fl oz can Goya peach nectar
- 4 C. Heavy cream
- 2 C. Half-and-half cream
- 1/4 C. Bourbon
- 2 t. Vanilla extract
- 3/4 t. Salt
- Heat eggs, sugar, salt, cream and half and half in a large saucepan over medium heat stirring constantly until temperature reaches 160 degrees Fahrenheit. Let cool slightly. Add Vanilla and bourbon.
- Puree peaches and nectar in blender or food processor and stir 5 cups of puree into egg mixture. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.
Chewy Snickerdoodle Cookies
- 1 C. (2 sticks) Unsalted butter
- 2 C. Sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 3 C. Flour
- ½ tsp Baking soda
- ½ tsp Cream of tarter
- ¼ C. Sugar
- 1 tbsp Cinnamon
- Combine butter with sugar and beat on medium speed until well creamed together.
- Add eggs and vanilla extract. Mix into butter and sugar until egg is well beaten.
- In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms.
- Refrigerate dough for a minimum of 30 minutes and up to 1 hour.
- Preheat oven to 350° F.
- In a small bowl, combined cinnamon and sugar and stir to combine.
- Use a large cookie scoop (3 tbsp) and scoop cookie dough onto a parchment paper lined baking sheet. Roll each cookie dough ball in the cinnamon sugar mixture. Place about 2 inches apart.
- Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
Bourbon Vanilla White Chocolate Ganache
- 9 oz High quality white chocolate
- 3 oz Heavy whipping cream
- 1 T. Vanilla bean paste (or vanilla extract)
- Bourbon to taste (appox 3 T.)
- Heat cream in microwave safe bowl on high for 90 seconds
- Add white chocolate, stir until combined
- Add vanilla and bourbon, stir until combined