Like many of you, I have fallen down the quarantine baking hole. To be honest, I have never really been much of a baker, but going to the grocery store brings me so much anxiety these days that I have switched out my fresh veggies for flour and chocolate chips. Oatmeal chocolate chip cookies are my favorite and I made a huge batch last week. Although we inhaled most of them in about 2 days, I stored away two of them for this weeks flavor. You could easily switch this one out for your favorite cookie. I recommend pairing it with a good red.
Base 2 cups heavy cream 1 cup whole milk 0.5 cup sugar
The Rest 2 medium cookies
In a saucepan create the base by combining the milk, cream, and sugar. Whisk until the smooth.
Smash the cookies until they are completely crumbled. I recommend putting them in a ziplock and hitting them with a rolling pin
Add the base to your ice cream maker and churn to the manufactures instructions.
Once the ice cream has formed, slowly fold in the cookie bits
I haven’t bought many peaches this year because last near I went a bit overboard at Costco buying peaches and I think my husband is still peached out. We had peaches on pretty much everything you could think of, from oatmeal to pizza. I however could never be too peached out. My favorite thing to do with them is to grill them on the barbecue with a bit of fresh whipped cream. I brought this along last weekend to a camping trip and it was a total hit. Which of course, got me thinking about all the different ways I could incorporate peaches into ice cream.
It is currently the last week of summer and Vancouver is clearly moving into fall, which of course has be thinking about fall food (I’m already drooling thinking about all the squash about to come my way). This ice cream is the perfect blend between the end of summer and the beginning of fall. I’d probably pair it with a glass of white wine at the end of my meal.
Base 2 cups heavy cream 1 cup whole milk 0.3 cup brown sugar (if you have a sweet tooth, I would suggest adding 0.5 cup of brown sugar) Dash of vanilla extract Dash of cinnamon 1 cup of oatmeal
Peach Filling 2 peaches 2 tablespoon sugar
*Note: The oatmeal in this recipe soaks up a lot of the liquid. If you are planning to serve this to a large number of people, I would recommend doubling the recipe.
Cut the peaches into small pieces. Heat them on the stove until they are soft and just starting to ooze juice. You do not want to overcook them. Store in the fridge until fully cooled.
In a separate sauce pan create the base by combining the heavy cream, milk, brown sugar, vanilla extract, cinnamon, and oatmeal. Warm the mixture on low heat. Turn off the heat just before it simmers. Do not boil. Strain the mixture in a heatproof container to get rid of the oatmeal. Store in the fridge overnight to fully cool.
Once the peaches and base have fully cooled, add the base to your ice cream maker and churn to the manufactures instructions. Slowly add in the peaches and continue to churn until the ice cream has fully formed.