Since peaches are in season, I wanted to try them with homemade caramelized peaches ice cream, as well as a coffee ice cream with chocolate bits and turron we brought back from vacation. The fun thing about making home-made ice cream is you can make any combination of flavors and toppings.
Of course store-bought ice cream is great as well and a convenient solution. I usually make ice cream in the summer and fill the freezer with a few flavors I use for ice cream cookies, crumbles and cobblers and parfaits.
Here is the sugar cookie recipe I found ideal, giving soft yet sturdy cookies for filling with ice cream.
150 g of butter
180 g of sugar + 1/4 for rolling
250 g of flour + 100 g of cake flour
1 egg + 1 yolk
2 teaspoons of vanilla
1 teaspoon of almond extract
2 teaspoons baking powder
1/2 teaspoon of sea salt
Preheat oven 350° F / 180° C. Line a baking sheet with parchment paper. Cream butter and sugar in a bowl. Add eggs and extracts. Then fold in dry ingredients. Dough should be stiff enough to roll into balls, if not adjust with more flour or a tablespoon more of butter. Roll the 2" balls of dough in sugar. Place on the baking sheet and flatten leaving a 1/2 thickness, remember to place at least 2 inches apart as they will grow. Bake for 10-12 minutes. I made 2 sizes, 2" disks (which grow to about 3" in width), and a smaller version of about 1-1/2" disks that grow to 2" in width. Allow cookies to cool before filling with ice cream.
I made the coffee ice cream about 3/4" in thickness so I was able to cut out disks with 2" cutters and place these readily in the cookies. For the larger cookies, I spooned ice cream into molds and filled the larger cookies with these.
If you want to make your own no-churn ice cream, see my recipe under "Ice cream with 2 ingredients", or as follows :
2 cups heavy whipping cream, cold
1 can or 396 g sweetened condensed milk
a pinch of sea salt
2 teaspoons of vanilla extract or 1 teaspoon of vanilla bean paste
+ fruits (sliced peaches, cherries, strawberries or blueberries simmered slightly over medium heat with1/4 cup of sugar) or with sprinkles, candy bars, nuts, oreos...
Just whip the cream until stiff, then fold in the condensed milk. Freeze for at least 4-5 hours or overnight. Add the fruit once the ice cream has set. I like to just leave it on top, but you can fold it into the ice cream as well. For the coffee ice cream, I added 2 teaspooons of coffee extract to the vanilla base.
Enjoy, everyone !
Serving tray gift ideas :
For cups : Old fashioned ice cream glasses
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