OK, pie bakers. I think you’re ready for a two-day dessert. Shiho Yoshikawa of Sweet Rose Creamery brings us this exquisite concoction of fruit, ice cream, and gingersnap crust: Peach Ice Cream Pie with Warm Blueberry Compote, Candied Ginger-Almond Crumble, and Whipped Cream.
It will take you two days to bake it. But you’ll be glad you did.
One reason you’ll spend two sessions in the kitchen is that Yoshikawa asks you to make your own ice cream. If you’ve never done that before, she has some advice below. The process, Yoshikawa reminds us, gives the home cook control over texture, fat content, and flavor, something you won’t get from buying a pint at the store.
Read below for Yoshikawa’s recipe, and click here to enter YOUR delicious pie (or pies) in the 4th Annual Good Food Pie Contest on Saturday, September 8th at LACMA.
Shiho Yoshikawa’s ice-cream making tips:
-Don’t forget salt.
-Have all ingredients and equipment (especially the ice bath and the fine mesh strainer) ready to go before you start making the custard.
-Cold eggs are easier to separate. Try not to include whites; they are mostly water. Water will often make the texture icy. When separated, let the yolks come to room temperature before tempering with hot liquid.
-Do not overcook the custard. Cook gently and keep stirring to avoid scorching and curdling.
-If cooked too hot, the custard will curdle. When this happens, there is a way to technically save it by straining and mixing over an ice bath, BUT, the more it curdles, the more flavor is compromised. If your custard looks like scrambled egg, it’s time to start over.
-Chill the custard as soon as possible and let it “age” in the fridge overnight to improve the flavor and texture.
Peach Ice Cream Pie with Warm Blueberry Compote, Candied Ginger-Almond Crumble, and Whipped Cream
Gingersnap cookies 6-8oz
Melted butter 2T-1/4C
Pulse cookies in the food processor until finely mealed.
Toss cookies with melted butter, press the mixture firmly into 9″ pie tin.
Let it harden in refrigerator.
Peach Ice Cream
Makes about 1qt
It is important that you select peaches that are very fragrant and soft when gently pressed.
Ripe yellow peach 1.5 lb
Lemon juice 1-2T
Bring a large pot of water to simmer. Have lots of ice with water in a large bowl.
Score the top of peach with an x. Bathe them for 15-20 seconds or so. (Never boil them.) Dunk the fruit into an ice bath, peel the skin and de-seed.
Cut the peaches into 1/2″ slices, sprinkle sugar and lemon juice over the fruit and gently cook over medium low heat until fruit becomes tender. Skim if needed. Puree all the peaches and put through fine strainer. Cool over ice bath.
Ice cream base
milk 1 3/4c
Bring milk and cream to scald. Meanwhile, whisk together sugar and yolk to pale creamy color in a bowl. Slowly pour scalded milk into a sugar yolk mixture while whisking. Put the mixture back into the pot. Cook over low medium heat, bring the custard to 165F. Strain and cool over ice bath.
Peach puree 2c
Ice cream base 2c
Vanilla extract 1/2t
Mix well in a bowl. Chill over night. Next morning, churn it according to your ice cream maker.
When ice cream is ready, fill the chilled pie shell. Cover the ice cream with parchment paper or plastic wrap and freeze until it hardens.
Candied Ginger Almond Crumble
brown sugar 2T
candied ginger chopped 2T
salt heaping 1/4t
Paddle butter, sugar, flour until it almost come together. Add rest of ingredients and mix well. Make a block of dough, wrap it and chill over night.
Candied Ginger Almond Crumble, continued
Crumble the dough onto a parchment lined sheet. Bake at 325F oven for 30 min or until golden brown. Cool. (Or you can time this right so that you’d serve this hot over ice cream pie too.)
Lemon Juice 1T
Toss all ingredients together and macerate it for couple hours to over night.
Place them in a pot and cook over medium heat until berries are soft, about 15 min.
Before you serve
Place the pie in refrigerator to soften (about 5-10 min)
Drizzle blueberry compote over pie. Top it with crumble and freshly whipped cream!