peach pie à la mode ice cream

File Aug 25, 4 15 00 PM

To continue our love affair with the beautiful peach this season, we bring you our peach pie à la mode ice cream…because we’re ridiculous that way. Yes, pie becomes “à la mode” when you put ice cream on top of it and the actual French translation of “à la mode” is to be “fashionable” ~ and when isn’t a peach fashionable when it’s paired with ice cream, and then also paired with pie? Especially, Paleo pie and ice cream…see what we did there!

It’s basically the perfect ice creamy bite, with a swirl of peach glaze and some crunchy pie crust bits….enjoy it by the spoonful or make up some of our waffle cones and stack it high and lick your way to creamy peach bliss! Either crunchy add in lends the perfect crunch and texture and are made with our favorite, Otto’s Cassava Flour…pure paleo happiness right there!

You can certainly enjoy this ice cream without the peach swirl or the pie crust bits…it’s super tasty all by itself and can also be a topper for our chocolate mayonnaise cake, drizzled with some caramel or even just a couple scoops on top of a bowl of fresh peaches…no matter how you scoop it, we certainly think you’re gonna love it!

peach pie à la mode ice cream

  • Servings: 10-12
  • Difficulty: moderate
  • Print

a creamy, dreamy way to enjoy peach pie and ice cream in one bite



Credit: backporchpaleo.com

Ingredients

    Honey custard ice cream
  • 2 cans full fat organic coconut milk
  • 4 egg yolks
  • ½ raw honey (you can use maple syrup, although this will lend itself to more of an off-white color of ice cream)
  • ¼ t cinnamon
  • pinch of salt

  • Ad ins:

  • ½ c peach honey glaze
  • ½-¾ c pie crust scraps, baked with cinnamon and coconut sugar* (approx. ¼ of a recipe of our pie crust recipe)

Directions

  1. In a cold sauce pan, combine coconut milk, egg yolks, honey, cinnamon and salt and whisk to combine.
  2. Place on stove top over medium heat, and while stirring constantly with a wooden spoon, cook until mixture thickens enough that it will coat the back of the spoon. This could take around 4-6 minutes, do not let the mixture boil, this will curdle the eggs and is not very mouth friendly for ice cream!
  3. Remove from heat and pour mixture into a glass container through a fine mesh sieve and then place in refrigerator for 15-20 minutes.
  4. After the initial refrigeration, whisk again really well and then lay a piece of plastic wrap directly on top of the mixture, this will keep a film from forming on the top.
  5. We like to refrigerate our ice cream base overnight so it’s completely cooled. But you could make this in the morning and freeze it later in the evening, just be sure it’s completely cooled before freezing.
  6. Freeze according to manufacturers directions in your favorite ice cream maker. We use a Cuisinart brand and it takes about 20-22 minutes to get the job done.
  7. While ice cream is freezing, select a shallow container to place it in, you’ll want it shallow so that swirling in the peach glaze and pie crust crumbs is easier.
  8. When ice cream is done, spoon into the selected container and place in freezer for about 20-30 minutes. You’ll want it a bit more firm for swirling.
  9. Once ice cream is set up a bit, remove from freezer and pour peach glaze on top in a back and forth pattern, using a wide spoon…swirl the glaze through the ice cream, making sure to swirl up from the bottom and then over. Be careful not to over mix – the swirl can get mixed in quickly!
  10. Return to the freezer for about 15-20 minutes so it can firm up a little.
  11. Remove from freezer and sprinkle pie crust crumbs on top and using a spoon, give them a quick stir into the ice cream to distribute as evenly as you can, then return to freezer until ready to serve.
  12. When you’re ready to enjoy, scoop out with long strokes from one side to the other to gather peach swirl and crust along the way.
  13. *Roll our ¼ of our pie crust dough until it’s roughly ¼” or even slightly thinner, into a small circle, sprinkle with a mixture of 1 T coconut sugar and ¼ t cinnamon, bake at 415° until browned and crunchy.

This slideshow requires JavaScript.

 

Advertisements