Peach habanero ice cream w/ browned butter oat corn cookies
Had some extra peaches, apricots, and habaneros from the garden & farmers market. Bought an ear of corn and decided to experiment! 🙂
by Smooth-Mousse-3
5 Comments
Smooth-Mousse-3
Base recipe was a modification of Melissa Clark’s buttermilk custard ice cream: Poured 1 1/3 c heavy cream in saucepan with 1/3 c + 1 Tbsp sugar, 2 habaneros, pinch of salt, simmered and stirred until sugar dissolved, then removed from heat and rested for 10 min. Separately, pitted and diced ~2 lbs peaches/apricots, added to pot with 1/3 c sugar, then cooked down, puréed, and cooled fruit; added a dollop of apricot preserves and a few drops of almond extract to fortify the stone fruit flavor, and stirred in 1/3 c buttermilk.
Removed habaneros from cream and whisked in 4 egg yolks; gently re-heated to 170F, strained, combined cream with fruit puree, and chilled overnight.
Towards the end of the machine churn, I swirled in more apricot preserves. 🙂
Cookies: Justine Doiron’s [butter oat corn cookie](https://justinesnacks.com/butter-oat-corn-cookies/#recipe) recipe is perfect for ice cream sandwiches, no modifications necessary – cookies have nice spread and maintain a soft, chewy bite while frozen! They have complex flavor- nutty, buttery, with a hint of sweet corn… and great texture- crisp edges, chewy interior, crinkly top studded with browned oats and chopped corn kernels. They’re lovely, esp if you’re into corn cookies! I haven’t explored Justine’s other recipes, but now I’m curious. (Looking at you, browned butter ice cream. 🙂
This ice cream-cookie combo was a fun celebration of late summer’s bounty. 🧡 Loved the contrasts: cold & hot, creamy fruity & chewy hearty, refreshing & comforting. If I’m honest, the flavors did somewhat lack cohesion. lol. But it was fun! 🙂
Fe1is-Domesticus
This looks fantastic & I don’t even like peaches. I’d love to try spicy ice cream!
5 Comments
Base recipe was a modification of Melissa Clark’s buttermilk custard ice cream: Poured 1 1/3 c heavy cream in saucepan with 1/3 c + 1 Tbsp sugar, 2 habaneros, pinch of salt, simmered and stirred until sugar dissolved, then removed from heat and rested for 10 min. Separately, pitted and diced ~2 lbs peaches/apricots, added to pot with 1/3 c sugar, then cooked down, puréed, and cooled fruit; added a dollop of apricot preserves and a few drops of almond extract to fortify the stone fruit flavor, and stirred in 1/3 c buttermilk.
Removed habaneros from cream and whisked in 4 egg yolks; gently re-heated to 170F, strained, combined cream with fruit puree, and chilled overnight.
Towards the end of the machine churn, I swirled in more apricot preserves. 🙂
Cookies: Justine Doiron’s [butter oat corn cookie](https://justinesnacks.com/butter-oat-corn-cookies/#recipe) recipe is perfect for ice cream sandwiches, no modifications necessary – cookies have nice spread and maintain a soft, chewy bite while frozen! They have complex flavor- nutty, buttery, with a hint of sweet corn… and great texture- crisp edges, chewy interior, crinkly top studded with browned oats and chopped corn kernels. They’re lovely, esp if you’re into corn cookies! I haven’t explored Justine’s other recipes, but now I’m curious. (Looking at you, browned butter ice cream. 🙂
This ice cream-cookie combo was a fun celebration of late summer’s bounty. 🧡 Loved the contrasts: cold & hot, creamy fruity & chewy hearty, refreshing & comforting.
If I’m honest, the flavors did somewhat lack cohesion. lol. But it was fun! 🙂
This looks fantastic & I don’t even like peaches. I’d love to try spicy ice cream!
you flavor genius, you!
LITTT!!!!!
Looks delicious!!