Sunday, August 25, 2013

Kate Can Make It

I haven't done a recipe in ages!  Let's do Peach Cobbler Ice Cream with Bourbon-Caramel Sauce.  It promises that "every bite delivers crunchy bits of pie crust and Bourbon-spiked caramel".
 Here's how it's supposed to look.
Ice Cream
A refrigerated, roll-up pie crust
Cooking spray
1 T sugar
1/4 t cinnamon
1 C chopped, peeled peaches, divided (about 2 peaches)
1/2 C sweetened condensed milk
2 T peach schnapps
1 T lemon juice
Dash of salt
2 cups Lite Cool Whip, thawed

1/2 C sugar
2 T water
1 T light-colored corn syrup
Dash or salt
1/4 C half-an-half
1 T butter, softened
1 T bourbon
 1.  Preheat oven to 425 Degrees F.

 2.  To prepare ice cream, place pie dough on a baking sheet lined with parchment paper.

3.  Lightly coat with cooking spray.

  4.  Combine 1 T sugar and cinnamon in a small bowl.

 5.  Sprinkle sugar mixture evenly over pie dough. Using a pizza cutter, score dough at 1-inch intervals.

 6.  Bake at 425 Degrees for 10 minutes, or until brown.

 7.  Cool completely.
 8.  Place 1/2 C peaches in a medium bowl...
 ...and mash until smooth.

  9.  Add the remaining 1/2 C peaches and next 4 ingredients (through dash of salt);stir well.

 10.  break the pie crust into 1/2-inch pieces.

 11.  Gently fold in the crumbled pie crust and Cool Whip.

 12.  Scoop the mixture into a freezer-safe container (like a Blue Bunny cream container); cover and freeze overnight.
 13. To prepare sauce, combine 1/2 C sugar, 2 T 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 (or in my case until is a dull yellowish color like chicken broth).  Drizzle in the half-and-half, stirring constantly with a whisk.  Add butter and Bourbon; whisk until smooth.

Results?  Yummy!  But not ice cream.  Chuck says, "It's really good, but it tastes like frozen Cool Whip."  Call it "frozen dessert" and everyone will think you are a genius. 

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