When I came across this ice cream recipe on
Dessert First, I immediately saved it to make on a future warm spring or summer day and I wanted to share it with you all. What better combination could their be than
Peach Brown Sugar ice cream with Hazelnut Sugar Cookies? My mouth is watering RIGHT now!
Hazelnut Sugar Cookies
Makes 36 2 ½ inch diameter cookies
1 2/3 cups all purpose flour
½ tsp baking powder
¼ tsp salt
½ cup (4 oz) unsalted butter, room temperature
¾ cup + 2 Tablespoons sugar
1 large egg, room temperature
1 tsp vanilla extract
1/3 cup ground toasted hazelnuts
extra all purpose flour for rolling out the dough
In a bowl, whisk together flour, baking powder and salt and set aside.
In stand mixer with paddle attachment, cream together the butter and sugar on medium speed until light in color and fluffy.
Scrape the bowl sides and bottom well. While mixer is on low speed, gradually add the egg and vanilla extract. Mix to combine and scrape bowl sides as needed.
Add the dry ingredients gradually while mixer is on low speed until incorporated. Add ground hazelnuts and mix until a uniform dough is formed.
Divide dough into 2 pieces and flatten into ½ inch thick discs. Wrap in plastic wrap and refrigerate for 2 hours to firm up dough. At this point the dough can be double wrapped and frozen for up to 2 weeks. To defrost dough, place in refrigerator overnight.
Preheat oven to 325 degrees F and grease several cookie sheet pans or line with parchment paper.
On a floured board, place on piece of the dough and dust with flour. Gently roll out the dough to a thickness of 1/8 inch. Using a cookie cutter, cut out cookies and place on sheet pan, leaving 1 inch apart between cookies.
Bake for 14-16 minutes or until edges are golden brown.
Transfer to wire racks with a spatula to cool completely.
Peach Brown Sugar Ice Cream
makes about 2 quarts (this may be too much for a smaller ice cream maker; you might have to do it in two batches)
4 ripe peaches (about 2 lbs)
1/2 cup sugar
1 tablespoon lemon juice
1 1/2 cups milk
3/4 cup light brown sugar
3 large eggs
1 1/2 cups heavy cream
1 teaspoon vanilla extract
Peel and slice the peaches into small pieces.
Place in a medium saucepan and combine with the sugar and lemon juice. Cook for about 15 minutes on medium heat. Remove from heat and let cool to room temperature.
Combine the milk and 1/2 cup light brown sugar in a medium saucepan and heat on medium over stove until bubbles form around the edges.
Meanwhile, whisk the eggs and remaining sugar together in a medium bowl. Place the cream in a separate large bowl.
Pour the hot milk into the eggs in a steady stream, whisking constantly to temper the eggs.
Pour the mixture back in the saucepan and place back on stove. Cook on medium-low heat, whisking constantly, until mixture thickens slightly and coats back of a spoon. Do not overcook (it will look curdled and you will have to start over).
Strain mixture into the cream and stir to combine. Add vanilla and stir to combine.
Chill in an ice bath until it reaches room temperature. Stir in the peaches and chill mixture in refrigerator overnight.
Freeze in ice cream maker per manufacturer's instructions.
Check out Dessert First's lovely blog for an abundance of more great recipes such as the one I just shared! Have a great day whimzies! See you tomorrow:)
Cassidy
