Gingerbread Peach Ice Cream Sandwiches

Growing up around the holidays it was always such a treat to get the ice cream sandwiches that had gingerbread flavor rather than chocolate.  Pure love, right in an ice cream treat.  Since then, I’ve had a love affair with ginger and ginger bread.  Last summer during the wedding canning I discovered what an amazing pairing ginger and peach are together, so in thinking about what to do with our mountain of peach ice cream, I immediately thought about combining those two loves again.

If I had it to do over, I just would have made round cookies rather than trying to make them into bars, but either way I think this is going to be a fun, delicious treat.

So here you have it–Gingerbread Peach Ice Cream Sandwiches, fresh and ready in a freezer near you!

Gingerbread Peach Ice Cream Sandwiches
 
Peach Ice Cream
Gingerbread Cookies (I cheated and used a box mix, but you can use any gingerbread recipe that you like)
Parchment Paper
  • Take gingerbread cookies and pair them with another cookie approximately the same shape and size
  • Scoop ice cream on one cookie, and then place the other cookie on top
  • Wrap in parchment paper and return to freezer to it can harden up
  • Enjoy!
     

Peach Ice Cream, Part Two

There’s an amazing shop about 10 minutes from our house that sells homemade pies, cakes, lunches, and shakes.  The peach shake is about as close to heaven on earth that you can get to around these parts.  Every year we try to replicate them, which is why when I asked JGL what I should do with these peaches he said, “Peach Ice Cream!.”

We haven’t attempted the shakes yet, but straight out of the churn this ice cream was as good as any shake out there.  Happy Dog-Father’s Day to JGL–I hope this ice cream helps make it extra special for you!

Peach Ice Cream
Adapted from Gourmet, June 2008 by Ruth Cousineau 
 
2 pounds ripe peaches
2 teaspoon fresh lemon juice
1 cup plus 2 tablespoons sugar, divided
1 1/2 tablespoons cornstarch
1 3/4 cups half and half
1 3/4 cups 2% milk*
1 TBS Powdered Milk
4 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

  • Peel peaches (you can blanch them in boiling water to help loosen the skins, but the variety I had didn’t loosen very well).
  • Dice peaches into 1/2 inch pieces, then toss with lemon juice and 3/4 cup plus 2 Tbsp sugar in a large bowl.
  • Let macerate, covered and chilled, at least 8 hours.
  • In a separate saucepan, whisk together cornstarch, 1/4 tsp salt, and remaining 1/4 cup sugar and powdered milk.
  • Add half and half and milk and bring to a boil over medium heat, whisking constantly.
  • Add to yolks in a slow stream, whisking constantly, to temper, then pour mixture back into saucepan.  
  • Cook until custard coats back of spoon and registers 170°F on an instant-read thermometer, 1 to 2 minutes (mixture will be thick).
  • Strain through a fine-mesh sieve into a metal bowl and stir in extracts.
  • Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 4 hours.
 
After the long wait….
  • Transfer 2 cups peaches with slotted spoon to a bowl and then purée remaining peaches and liquid in a blender until smooth.
  • Add purée to custard and freeze in ice cream maker, then transfer to a bowl and stir in reserved peaches.
  • Transfer to an airtight container and put in freezer to harden, about 2 hours.  Or enjoy straight out of the churn for a soft serve texture.  Either way, it is good eatin’ on this very warm Daddy’s Day!
 
*You can use heavy cream and whole milk, but since we’re trying to watch our waist lines, I intentionally reduced the fat content
 
 
 
 
 
 
 
 
 

Peach Ice Cream, Part 1

It’s been a busy last week of staycation here at the homestead–we had my folks visit for a few days, there were projects to wrap up, and this has been the first week that I’ve started to slow down.  I even was able to sit down and read for a bit last night, which I was thrilled to be able to do.

The most exciting part of this week, however, was the realization that early peaches here in Virginia are in.  And let me tell you, they are DELICIOUS!  We picked up some white peaches from my favorite orchard up in Nelson County earlier this week, and yesterday when I went blueberry picking with my neighbor we discovered that they had a beautiful array of seconds for just under $7.  To say that we have peaches coming out of our ears is an understatement!

And since I just can’t help myself, I have close to twenty pounds of peaches in my fridge, on my counter…it kind of looks like we have peaches coming from every which way.  I’m working up a cobbler recipe, but in the meantime  I’ve whipped up the bases for what looks to be an amazing peach ice cream.

I make homemade ice cream most every summer, and every time I’m just so struck at how long it takes.  It’s not about whipping up a bunch of ingredients, throwing them in the churn and BOOM you’re done.  Ice cream takes time.  Time well worth it, but time.  So this morning when I got back ironically from my Weight Watcher’s meeting, I started on the two bases with the hopes that we’ll be able to have this ready to churn tonight after dinner.

Most ice creams that I’ve made in the past have had one base.  This one, however, has two separate ones–the milk/cream base and then the fruit base.  Later tonight we’ll combine the two bases together in the churn to create the peach ice cream.  From there, the possibilites are endless–peach shakes, peach pops, peach ice cream sandwiches, or my personal favorite, just straight from the container.

Recipe and final product to come soon!