Peach Cobbler Ice Cream

peach cobbler ice cream

Filled with surprises like crumbled sweet biscuits and ripe peaches, this cool and creamy peach ice cream is perfect for your next potluck.

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.

Almond Shortbread Topping
Yields: 6-8 servings
  • 1¼ cups all-purpose flour
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons cold butter, cubed
  • ½ cup heavy whipping cream
  • ½ cup sliced almonds
  1. In a large bowl, stir together flour, sugar, baking powder, and salt. Using a fork or pastry blender, cut butter into flour until mixture resembles coarse crumbs. Stir in cream and almonds just until combined. (Mixture will be crumbly.)
  2. Using your hands, gently shape dough into a disk. Cover with plastic wrap, and refrigerate until ready to use.



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