Peach Cobbler Ice Cream
Yield: approximately 1 gallon
  • Almond Shortbread Topping (recipe follows)
  • 4 cups peeled, pitted, and sliced fresh peaches
  • ½ cup sugar
  • 1 tablespoon fresh orange juice
  • 1 tablespoon bourbon, optional
  • 2 teaspoons cornstarch
  • 3 tablespoons water
  • 2 cups heavy whipping cream
  • 2 (14-ounce) cans sweetened condensed milk
  • 1 quart half-and-half
  • 1 tablespoon almond extract
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Divide Almond Shortbread Topping into 8 rounds; place on prepared pan, spacing 1 inch apart.
  2. Bake until golden brown, 12 to 15 minutes. Let cool slightly; crumble.
  3. In a large skillet, combine peaches, sugar, orange juice, and bourbon. Cook over medium heat, stirring occasionally, 8 to 10 minutes.
  4. In a small bowl, whisk together cornstarch and 3 tablespoons water; stir into peach mixture. Cook, stirring frequently, 2 minutes more. Remove from heat.
  5. In a large bowl, beat cream until stiff peaks form, 4 to 6 minutes. Add condensed milk; beat until stiff peaks form, 2 to 3 minutes. Stir in half-and- half and extract. Stir in peach mixture.
  6. Freeze in an ice cream maker according to manufacturer’s instructions for 30 minutes. Stir in crumbled Almond Shortbread Topping. Freeze 2 hours or overnight.
Recipe by Taste of the South at