Peach Bourbon Pecan Cobbler Ice Cream
Happy Friday! We've survived the week. We deserve something special. Luck for you, I've got just the thing. I've been wanting to share a peach recipe as well an ice cream recipe before it starts cooling down and peaches leave us for the season. Then I had the brilliant idea to combine the two. And guys, the final product is everything I dreamed and more. This ice cream is the sweet, sweet, love child of peach bourbon pecan cobbler and vanilla bean ice cream. Oh, and it's dairy free and probably the best thing I've ever created.
I hope I didn't offend anyone when I said "dairy-free", and if I did, give me a moment to defend myself. You see, my husband is a bit of an ice-cream snob. It's one of the few things he makes in this house, it's sort of his "job" to make the ice cream. He also happens to hate coconut and is highly skeptical of healthy, particularly vegan, adaptations of classics (one time I made him vegan mac and cheese and he practically divorced me, let's just say that's never happening again). So I knew I had my work cut out for me. And let me tell you, you let this ice cream soften on the counter a bit, and I swear to you, you cannot tell it's dairy-free. It is so creamy and smooth. The secret is 1. the egg yolk custard (sorry vegans) and 2. using coconut cream. It's also got lots of brown sugar, a touch of maple syrup, a homemade crumble, and perfect summer peaches cooked in bourbon, coconut oil, and more brown sugar and maple syrup. Oh and the ice cream has those perfect little beads of vanilla caviar that add that extra touch. Like I said, it may be the best thing I've ever made.
And as for the husband, he happily served himself not one, not two, but three giant scoops of the stuff with a huge grin on his face while he insisted that it wasn't that good. Yeah, right. Actions speak louder than words, my friends.
Peach Bourbon Pecan Cobbler Ice Cream {dairy-free}
Adapted from Sprouted Kitchen
Makes 1 overflowing quart
For the custard:
2 egg yolks, room temperature
1/4 cup cane sugar
1/4 cup brown sugar
3 tbsp maple syrup
1 13.5oz can full-fat coconut milk
1 13.5oz can coconut cream
1 vanilla bean
pinch of sea salt
For the peaches:
3 ripe yellow peaches
1 tsp coconut oil
1 tbsp brown sugar
1 tbsp maple syrup
1 tbsp bourbon (optional)
pinch of sea salt
For the crumble:
1/2 cup Earth Balance (or butter)
1/2 heaping cup of all purpose flour
1/3 cup cane sugar
1/4 cup pecan pieces
pinch of sea salt
1. Make the custard. In a double broil over, whisk egg yolks, sugars, and maple syrup together over medium heat until mixture becomes smooth and sugar has melted. Slowly whisk in coconut milk, followed by coconut cream. Slice open vanilla bean and using the backside of a knife scrape the beans out of the pod, add the vanilla "caviar" to the custard along with the vanilla pod. Add pinch of salt and whisk for 2-3 minutes until completely smooth and incorporated. Remove from heat and let cool for 5 minutes. Pour custard through a fine-mesh sieve, and discard vanilla pod. Refrigerate mixture for 1-2 hours.
2. Make the crumble. Cut earth balance (or butter) into small chunks and freeze for 15-30 minutes (this makes the crumble extra crumbling and keeps it from caking - it's worth it, trust me). Preheat the oven to 350 degrees. And line a sheet pan with parchment paper. Combine flour and salt in a medium bowl, add cold butter and using your hands, work the butter into the flour until it becomes the consistency of very chunky (delicious) sand. Add the sugar and pecans. Bake for 25-30 minutes until slightly brown, removing from oven at about about 20 minutes to break the crumble into chunks, giving it a good toss so it cooks evenly. Once finished remove from heat and let cool completely.
3. Make the peaches. Thinly slice peaches, leaving the skins on. Heat coconut oil in a saucepan over medium heat. Add in peaches, sugar, maple syrup, salt, and bourbon and stir for about 5 minutes until mixture becomes extremely fragrant and peaches soften. Let cool. Then add mixture to a food processor and pulse until desired chunks are achieved. Refrigerate mixture.
4. Make the ice cream. Follow the instructions on your ice cream making. Pour cold custard into maker, when the ice cream is about 75% done, add in peaches and about two thirds of the crumble (reserving the final third to sprinkle on top of the ice cream). Transfer to a container, top with more crumble, and freeze.
5. Serve. This ice cream does best after sitting at room temperature 20-30 minutes. Because of the low sugar content and lack of actual dairy, it does have a tendency to get icy. Letting it rest until it just begins to melt around the edges is the way to go. To serve top with even more crumble and enjoy!
Recipe Notes:
I've made regular ice cream enough times to know, there is no reason you couldn't do this same recipe using a combination of heavy cream and milk instead of coconut cream/milk. At some point, I will do this and post an update on here.
