I made some ice cream!! Hells yeah. And seeing as it has been so long, it would be only fair to take this ice cream to the next level and make it into a pie. Why on earth didn’t I do this sooner?! It feels like my barely-used pie tin has redeemed itself from the burnt polymer clay incident of 2014, and finally fulfilled it’s destiny with this recipe.
The ice cream is pure peachy goodness, with the hintiest hint of spice. The crunchy base is chunky and buttery, and made from a whole packet of ginger nuts. I could make a joke about juicy peaches and ginger nuts, but I won’t because I’m classy. Ahem. Scroll down for the how to.
For the ice cream you will need:
– five ripe peaches + extra for garnish
– one cup of sugar
– two cups of heavy cream
– one teaspoon of nutmeg
– one teaspoon of vanilla essence
– two tablespoons of Aperol (optional)
– a pinch of salt
– squeeze of lemon
For the pie base you will need:
– one packet of ginger nut biscuits
– 100 grams of butter
Make the ice cream first, starting with a peach puree. Peel and chop the peaches and place in a medium saucepan with the sugar, vanilla, Aperol (if using), nutmeg and salt. Keep stirring over a low heat until the sugar is fully dissolved and the peaches have started to break down.
Pour the mixture into a heat proof container that is safe to use with your hand blender, and blitz the peach and sugar mix. If your blender is the splattering kind wait for the peaches and sugar to cool a bit. Run the blitzed mixture through a fine seive, collecting the puree in a large bowl. Add a small squeeze of lemon to the puree and stir. Add the cream to the puree and stir thoroughly. Cover, and chill the mixture in the fridge.
While the mixture is chilling make the pie base. Use a food processor to turn the biscuits into crumbs – a mix of fine and a little chunkier gives a nice texture. Melt the butter in a small pan and stir the biscuit crumbs through. Press the crumbs into your pie tin (be careful, they will be hot!), cover and leave to set in the fridge.
Once the ice cream is chilled, churn according to the instructions on your mixer. Pour the churned ice cream into your pie base and leave the whole pie to set in the freezer. Serve straight from the freezer, with extra peach slices for garnish.
See more South by North recipes here, and follow along with the ice cream series here.
