Growing up in Bombay, we got to taste the peaches, but they were never good, always grainy or sour, they were never crunchy and sweet as they are here! So I stopped eating them. I came to the US many years ago, and was apprehensive to try peaches again. You know when you have had a bad taste of something, you get aversive to those foods. I started going to the farmer’s markets, and they always put out samples of all their fruits. The peaches looked so pretty! They were this beautiful orange-pinkish hue, with the pretty darkish red lines inside. They looked crunchy. I would see people eating them and getting them by the pounds. So I decided to try them one day, letting go off that awful taste I had in the past. I had one bite and I was in heaven! I was missing out on these beautiful stone fruits! Since then I have been obsessed with peaches!
I love making Yellow Peach and Ginger Jam with these juicy peaches. I like the ever so slight spicy taste that the ginger gives to the jam. My kids love this flavor too and I am glad that they are just not eating the berry flavored jams that I make! Yellow Peach and Ginger Jam makes a great cocktail too. And I have the link here to this pretty cocktail perfect for a summer’s day or transition-to-fall evening! Peaches make beautiful winning desserts for any party or get together – think crumbles, cobblers, cakes, frangipane tart, pies, bars, and the list goes on!
I have been going a bit crazy, making ice creams this summer with all the different possible flavor combinations. So instead of making a Peach Pie Ala Mode, I decided to make a “Ala Mode Peach Pie” Ice Cream! This is my take on a deconstructed peach pie! I made a cardamom flavored Ice Cream, swirled in the Yellow Peach and Ginger Jam. I made a pie dough, and just baked pieces of the pie dough crust, and 10 minutes before removing the pie crust pieces, I brushed them with a burnt caramel sauce that I had made as well. I layer the swirled ice cream with pie crust bits, more peach pieces, and the burnt caramel sauce and repeat the layer again. Let it set in the freezer for a few hours and your ice cream is ready to eat!
The Ice Cream is best served with more burnt caramel sauce, pie crust bits for garnish and peace slices ! I am so happy with the way it turned out and I hope you get a chance to try it too! There are a few steps, and the compote, burnt caramel sauce and the ice cream base can be made all in one day. The pie crust bits can be made atleast 3 days in advanced and stored in an air-tight container. The assembly on the day of making the ice cream becomes fairly easy.
As always, if you do try this recipe, please do not forget to tag #thejamlab in your posts, and/or leave a comment below on this blog post!
In other news, I could not be happier that the kids have started school again! Summer was a lot of fun with various activities and family trips, but the routine goes for a toss, and you have to learn to embrace it and enjoy it. But after a while, I yearn my routine and want the kids to have a routine as well. Life is slowly getting back to normal, and I am looking forward to some cooler weather with the onset of fall.
Have a beautiful long weekend dear friends!
- Pie Crust:
- 1 1/2 cups unbleached all-purpose flour
- 1 cup dark rye flour
- 1 teaspoon kosher salt
- 1 1/2 tablespoon granulated sugar
- 1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 1 cup cold water
- 1/2 tablespoons cider vinegar
- 1 cup ice
- For baking the pie:
- 1 egg + 1 tsp( whisk well together to make egg wash)
- ¼ cup turbinado sugar.
- Ice Cream Base:
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract or vanilla bean paste
- 2 teaspoons cardamom powder
- 4 large egg yolks
- Peach and Ginger Compote:
- 2 pounds peaches cut into small cubes
- 1 cup organic cane sugar
- 2-3 oz lemon juice
- 2 tbsp freshly grated ginger
- Salted Burnt Caramel:
- 1 cup granulated cane sugar
- 3/4 heavy whipping cream
- ¼ light corn syrup
- ½ teaspoon of sea salt flakes
- 5 tbsp unsalted butter at room temperature
- Add-ins inside the ice cream:
- 1 ½ cups of the pie crust bits
- 1 ½ cups of freshly cut peach pieces(1 medium sized peach would do)
- Salted Burnt Caramel
- Peach slices
- More pie crust bits
- Salted Burnt Caramel
- For the pie crust:
- Stir the flours, salt, and sugar together in a large bowl.
- Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain.
- Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture. Use about 12 tablespoons of the water - vinegar mixture for binding the dough.
- Shape the dough into two flat discs, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
- Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.
- (The pie pieces can be made a couple of days in advance and one pie disc required for this recipe)
- Before rolling out the dough, let it rest for 10 minutes to soften it a bit. Add more flour and roll out the dough to ½ inch thick. You can use your imagination, be creative and cut out the pie dough using cut outs, or cut it into strips and then into pieces. Place them on a small baking tray and let it set in the freezer for 10 minutes.
- In the meanwhile, pre-heat the oven at 350 degrees. Brush the pie pieces with an egg wash and sprinkle turbinado sugar, how you would on a regular pie crust. Put the baking tray in to bake the pie pieces for 40 minutes or until golden brown. Watch out for it to turn golden brown after 30 minutes. Once golden brown, remove the baking tray. Let the pieces cool.
- (TIP: Make the compote, caramel and the ice cream base on the same day).
- Peach and Ginger Compote:
- In a medium bowl, add the peaches, sugar, lemon juice and grated ginger. Mix to incorporate. Let it sit for an hour.
- In a medium saucepan, add in the mixture, stir it to mix any sugar that is still there, at high heat, let it start boiling. The process will take around 10-15 minutes to start boiling. It will start foaming as well, do not mix it. Let it boil for about 10-15 minutes. At this point, reduce the temperature to medium heat. Remove the foam into a small bowl and discard. Stir the remaining mixture for about 10 more minutes. It will be jammy. Switch off the stove. Let it cool. Store it in an air tight glass container in the fridge to let it cool and thicken slightly.
- Burnt Caramel Sauce :
- In a medium saucepan, add the sugar and on medium heat, start cooking, stirring occasionally with a wooden spoon, until the sugar melts. Then continue to cook, without stirring, until the sugar turns black, about 5 minutes. When the sugar syrup is ready, it will smoke and large bubbles will break on the surface. Switch the gas off.
- While the sugar is cooking, bring the cream to a boil in a small saucepan over medium heat. Immediately pour the corn syrup and add the salt into the black sugar and stir it in. Using a sieve, pour the hot cream into the sugar syrup a little at a time. The mixture will sputter and foam. Be careful, as it is very hot. Whisk in the butter.
- Pour the finished sauce into a bowl and let cool for about 5 minutes before using. You can refrigerate it as well. Microwave the jar for 30 seconds to make the caramel sauce pourable. The sauce will keep for at least 1 month.
- Ice cream:
- Recipe adapted from Cook's Illustrated
- Set a strainer over a medium bowl set in a larger bowl containing ice and 2 cups water. Heat the milk, cream, cardamom powder, 1/2 cup sugar in a medium saucepan over medium heat, stirring occasionally, , until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
- Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow, whisk it vigorously. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
- Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.)
- Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Once cooled, add in the vanilla extract and stir. Cover and refrigerate for atleast 6 hours or up to 24 hours.
- Now mix about 1/2 cup of the peach and ginger compote into the custard and mix well.
- Once, the custard is ready, pour the custard into the ice cream machine and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream for 25 minutes. Transfer 1/2 of the ice cream to an airtight container, swirl about 3 tbsp of the compote into the ice cream. Add about 3/4 cup of the pie crust bits and 3/4 cup of the peach peaches on the top. Drizzle burnt caramel on the top to your liking! Repeat the process again. Cover the container with an aluminum foil or plastic wrap, and let it set in the deep freezer for 2-3 hours.
- To serve, drizzle more burnt caramel on the top, garnish with peach slices and pie crust bits!