Peach Cobbler Ice Cream with Bourbon-Caramel Sauce

  • earthangel1027 Posted: 06/24/13
    Worthy of a Special Occasion

    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.

  • verobeacher Posted: 05/16/13
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    Yum! Never made ice cream before and this recipe was a breeze. The peach schnapps definitely adds an extra punch to the flavor of the ice cream. The bourbon sauce is a perfect complement to the ice cream. I put the mixture in a corningware dish topped with some freezer paper and then the glass lid.

  • ilove2eat Posted: 05/30/13
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    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.

  • phoebe1214 Posted: 07/05/13
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    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.

  • VMG84341 Posted: 08/03/13
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    If you don't like reviews of recipes that have been altered, you might want to skip this one! This recipe seemed unnecessarily complicated to me, so instead of making the ice cream, I bought vanilla ice cream and let it soften, then I added a can of mashed peaches, the schnapps, and the pie crust as written. I topped it with the caramel-bourbon sauce, and the dessert got rave reviews.

  • pppatpc2 Posted: 06/27/13
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    Got rave reviews from dinner guests although the peaches were not quite in season yet. I'll have to make another batch when the peaches get sweeter.

  • Astier31 Posted: 07/26/13
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    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.

  • Nern12345678 Posted: 07/08/13
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    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!

  • PKcookin Posted: 07/18/13
    Worthy of a Special Occasion



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