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Peach Cobbler Ice Cream

Peach Cobbler Ice Cream
  • Prep 55 min
  • Total 11 hr 25 min
  • Servings 12
Looking for a mouthwatering frozen dessert? Enjoy this chilled peach cobbler ice cream - a delightful treat.
Updated July 1, 2010


Ice Cream

  • 1 1/3 cups whipping (heavy) cream
  • 1 cup milk (preferably whole)
  • Dash of salt
  • 1 1/3 cups granulated sugar
  • 1 vanilla bean, split lengthwise in half, or 1 teaspoon vanilla
  • 7 egg yolks
  • 3 medium fresh peaches (about 3/4 lb) or 1 bag (16 oz) frozen sliced peaches
  • 1 tablespoon lemon juice
  • 2 tablespoons vodka (preferably peach vodka), if desired


  • 1/2 cup quick-cooking oats
  • 1/3 cup all-purpose flour
  • 1/4 cup chopped walnuts
  • 1/4 cup packed dark brown sugar
  • 1/4 cup firm butter, cut into 16 pieces
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • 1
    In 3-quart saucepan, heat whipping cream, milk, 1/2 cup of the granulated sugar,salt and vanilla bean (if you are using 1 teaspoon vanilla, do not add here) uncovered to a gentle simmer over medium heat. Simmer about 15 minutes, stirring occasionally. Remove from heat. Cover and let stand 20 minutes. (This standing time will infuse the cream with vanilla flavor; skip it if not using vanilla bean.) Remove and discard vanilla bean.
  • 2
    In medium bowl, beat 1/3 cup granulated sugar and egg yolks with wire whisk 3 minutes or until yolks lighten to lemon yellow. Ladle about 1 cup warm cream mixture into egg yolks and beat with wire whisk to combine. Repeat with another cup of cream mixture. Add yolk mixture to remaining cream mixture in saucepan.
  • 3
    Stir constantly with rubber spatula, making sure to scrape the bottom of pan. Heat over medium heat 10 to 15 minutes or until mixture thickens slightly and coats back of metal spoon. (Do not boil or overheat mixture because eggs will curdle.) Pour into medium bowl, using a strainer if there are any lumps. (If using 1 teaspoon vanilla instead of vanilla bean, add it now.) Cover with plastic wrap, pushing wrap onto custard surface to prevent film from forming. Cool at room temperature 15 minutes. Refrigerate at least 8 hours but no more than 24 hours. Place ice-cream maker bowl in freezer.
  • 4
    (If using frozen peaches, skip step 4.) In 4-quart Dutch oven, heat 2 quarts water to boiling. Add fresh peaches and allow them to bob in water 30 seconds. Use slotted spoon or strainer to remove peaches and immediately plunge into bowl of ice water to cool. Remove skins from peaches. Cut peaches in half and twist to separate halves. Remove and discard pits. Cut each peach half into 4 pieces.
  • 5
    In bowl of food processor, pulse peaches, lemon juice and remaining 1/2 cup granulated sugar until peaches are roughly chopped but not pureed (you are aiming for a chunky peach sauce). Stir in vodka if using. You should have about 2 cups chopped peaches. Refrigerated chopped peaches until cold, at least 1 hour.
  • 6
    Place large bowl in freezer at least 1 hour before churning ice cream. Strain the chilled peaches and collect any accumulated juice in a medium bowl. Combine the peach liquid with the cold ice cream custard mixture and stir well. Refrigerate drained peaches until needed. Freeze custard in ice-cream maker following manufacturer’s directions until thick (like soft-serve ice cream). Scrape ice cream from ice-cream maker into the cold bowl. Quickly add chopped peaches; gently stir until peaches are evenly distributed.
  • 7
    Smooth top of ice cream flat and cover directly with plastic wrap. Cover top of bowl with more plastic wrap and then with foil. Freeze ice cream 8 hours or overnight.
  • 8
    Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper; set aside.
  • 9
    In bowl of food processor, pulse all topping ingredients 8 times or until nuts and butter are well mixed and crumbly.
  • 10
    Spread crumbs evenly on parchment in pan. Bake 8 minutes and then stir well. Bake 8 minutes longer or until crumbs are golden and crunchy. Do not let crumbs burn. There should be some large crumbs and some small; break up some of the larger chunks if necessary. Cool pan completely on wire rack.
  • 11
    Before serving, remove ice cream from freezer and place in refrigerator about 30 minutes to soften. To serve, scoop ice cream into serving bowls and sprinkle with topping. Ice cream can be stored tightly covered up to 1 week.

  • Why it Works: Adding Alcohol Since its invention thousands of years ago, ice cream has been a food best enjoyed within minutes of being made. This is due not only to its wonderful flavor, but also its poor keeping qualities. Stored too long, ice cream becomes gritty. This can be avoided with a few tricks. Although it may not be diet-friendly, use cream with the highest fat level possible and all of the sugar called for in the recipe. Ice crystals are formed by water (which lower-fat milks have in excess) and too little sugar (sugar adds to the creamy texture by lowering the freezing temperature during mixing). Adding alcohol, as this recipe does, also lessens the chance of gritty ice cream and prevents the ice cream from freezing rock hard.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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