Here's a delicious ice-cream recipe that has all the flavors of traditional peach cobbler and doesn't require an ice-cream maker: Just stir the ingredients together, and freeze. Fold the whipped topping in with as few strokes as possible while making sure everything is well blended.
4 ounces refrigerated pie dough
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 cup chopped peeled peaches, divided (about 2 medium peaches)
1/2 cup fat-free sweetened condensed milk
2 tablespoons peach schnapps
1 tablespoon fresh lemon juice
Dash of salt
2 cups frozen reduced-fat whipped topping, thawed
1/2 cup sugar
2 tablespoons water
1 tablespoon light-colored corn syrup
Dash of salt
1/4 cup half-and-half
1 tablespoon butter, softened
1 tablespoon bourbon
How to Make It
Preheat oven to 425°.
To prepare ice cream, place pie dough on a baking sheet lined with parchment paper; lightly coat with cooking spray. Combine 1 tablespoon sugar and cinnamon in a small bowl. Sprinkle sugar mixture evenly over pie dough. Using a knife or pizza cutter, score dough at 1-inch intervals. Bake at 425° for 10 minutes or until browned. Cool completely; break into 1/2-inch pieces.
Place 1/2 cup peaches in a medium bowl, and mash with a fork until almost smooth. Add the remaining 1/2 cup peaches and next 4 ingredients (through dash of salt); stir well. Gently fold in the crumbled piecrust and whipped topping. Scoop the mixture into a freezer-safe container; cover and freeze overnight.
To prepare sauce, combine 1/2 cup sugar, 2 tablespoons water, corn syrup, and dash of salt in a small saucepan over medium heat, stirring just until sugar melts; bring to a boil. Cook 12 minutes or until amber; remove from heat. Drizzle in half-and-half, stirring constantly with a whisk. Add butter and bourbon; whisk until smooth.
I am not a fan of artificial whipped topping so I made half this recipe with french vanilla yogurt. However,since others in my family like whipped topping I made the other half exactly by the recipe for comparison. While the whipped topping version was softer and easier to scoop, the yogurt version tasted better (had a higher fat content though). My main problem with the ice cream (both versions) was the frozen chunks of peach. I liked the mashed peaches, but the peach pieces that were not mashed were too hard to chew. Next time I will mash all the peaches instead of leaving some pieces in it. The flavor was very nice though, especially with the sauce.
So watch the sauce closely...just when I thought it wasn't going to turn amber in color it browned super fast and I was this close to burning it. Wow - that bourbon is strong but it worked really well on the ice cream. So I just put the peaches in my food processor and pulsed a few times to combine. At first I thought this would be a lot of work but it was super easy and super yummy. Will definitely make again. Love the pie crust pieces.
If you'd like to read a review that actually made the recipe as written, look no further. I love finding ice cream recipes where you don't have to cook the custard, and this one is delicious to boot. The only change I'd make is to use less crust in the recipe, as I'm a weirdo and not a big fan of crust, but everyone else in the family loved it. Great use for peaches in season. My only aggravation is figuring out what to do with the rest of the can of condensed milk so it doesn't go to waste! (pet peeve!)
To Nern12345678: One uses both sugar and corn syrup to keep the caramel from hardening. As my family doesn't like the taste nor consistency of frozen whipped topping, I used my own peach ice cream recipe and folded in the crust (which I prepared per this recipe), and topped with the Bourbon-Caramel Sauce. I only rated the dish 3-stars, since I didn't use the "entire" recipe . . . and, alas, my wasn't nearly as "light" as the one above.
I'd give this zero stars. It came out dry, like astronaut ice cream. If you're into that kind of thing than this was great! Not sure why you have to add corn syrup to sugar. Adding sugar to sugar? Didn't brown anyway. Maybe be more specific to what brands are used? Over all the worst, and I mean the very worst, recipe I've tried from this magazine that I've gotten for the last 10 years. I'm no novice cook and have never had anything bad from this magazine but this is the first. Sucked!
Super yummy. Made it as directed. Unfortunately I think I added the half and half too fast and my sauce broke, but it still tasted good. If I make it again I might reduce the amount of peach schnapps as I thought it was a little too sweet. The sauce definitely makes the dish complete.
This recipe was quite good. I never made ice cream before and the whole experience felt a little exotic. The resulting ice cream and sauce were sweet and creamy.
But since we don't really drink alcohol, the taste of the particular peach schnaps I got was a little too overpowering for us. (I had doubled the recipe to make the work more worth it.) If I made this again, I think I'd put in only 1T of the peach schnaps, or put in only 1T and taste it. In summary, till I added up the cost of all the ingredients, I think it would be just as good to buy a really high-end peach ice cream and skip making it myself.
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