Peach Ice Cream Cake with Almond Shortbread Crust

Peach Ice Cream

2 cups half and half
2 eggs
3/4 cups sugar
1 Tbsp vanilla bean paste or 1 vanilla bean
3/4 cup peach preserves OR

2 lbs peaches, peeled and medium diced juice of 1/2 a lemon 1/2 cup sugar

If using fresh peaches, mix peaches, sugar, and lemon juice in a large bowl for a couple of hours.  Pour mixture into a blender and puree.

Heat the half and half to just steaming. Whisk eggs and sugar together.  Temper the cream mixture into the eggs in a slow steady stream, whisking continually.  Return mixture to pot.  Heat on medium until beginning to thicken, about 6 minutes or 170 degrees, whisking constantly. Take off heat immediately.  Strain through fine mesh strainer.

Stir in vanilla. Stir in 3/4 of the peach puree or 3/4 cup peach preserves, reserving some for sauce.  Cover with plastic wrap touching the surface of the custard.  Let cool until chilled, at least 3 hours.

Almond Short Bread Crust

You could get by with a graham cracker crust, but I really wanted short bread, and commercial cookies have HFCS, so…

about 2 dozen cookies

1 1/2 sticks butter, room temperature
1/2 cup granulated sugar
2 eggs
1 Tbsp almond extract
1 1/2 cup all purpose flour
heavy pinch of fine salt
1/3 cup sugar
1 tsp cinnamon
4 tablespoons butter

Mix together flour and salt and set aside.  Cream butter and sugar until light and sugar granules are almost indistinguishable to the touch.  Add eggs, one at a time.  Add almond extract.  Fold in flour.  Chill thoroughly.  Roll out to 1/4″ thickness on a lightly floured surface.  Cut with cookie cutters.  The cookies have no little leavener, so they will not spread much.  They can be placed within a 1/2″ of each other. Place scraps on another sheet and bake (these will be your crust). Bake at 375 about 10 minutes or until golden.

Crush the cookie scraps in a bag with rolling pin or in a food processor until crumbs.  You will need 1 1/3 cups crumbs, so you may have to crush some of the cut cookies.  Mix with 1/3 cup sugar, tsp cinnamon, and 4 tablespoons melted butter until a uniform mixture is achieved.  Press into the bottom of a springform pan and bake for 10 minutes at 375 or until golden brown.

Set aside to cool while you process the ice cream.  Process the ice cream according to the manufacturer’s instructions.  As soon as the ice cream is churned and still soft, spread into the springform pan.  Cover with plastic wrap and place in freezer for 3-4 hours until firm.

Cut into slices and top with peach puree, peach preserves, or heavy cream whipped with a little powdered sugar, or some combination thereof.

If you can limit yourself to one slice a sitting, well you’re a better person than I am.


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