Irresistible Peach Pie Frozen Custard Recipe | Summertime Delight — Under A Tin Roof (2024)

Peach Custard

• 5 large egg yolks
• 1 cup + 1/3 cup (266 g) granulated sugar, divided
• 2 1/4 (540 ml) heavy cream
• 1 tbsp (15 ml) vanilla extract
• 3 cups (675 g) peaches, peeled, pitted, and chopped
• 1 tsp lemon juice

Shortbread Cookies

• 1 1/4 cups (162 g) all-purpose flour
• 1/4 cup (60 g) powdered sugar
• Pinch of kosher salt
• 2 egg yolks
• 1/2 cup (116 g) salted butter, cubed
• 1 tsp vanilla extract

To make the Peach Custard:

1. In a medium bowl, whisk together the egg yolks and 1 cup (200 g) of the sugar. Whisk for about 4 minutes or until the egg yolks are pale yellow in color and leave a trace when drizzled into the bowl.
2. In a medium saucepan, warm the cream over medium heat until it is hot to the touch. Do not boil it. Pour about 2 tablespoons (30 ml) of the hot cream into the egg mixture and whisk immediately to temper the eggs. Then, pour the tempered eggs into the hot cream and whisk continually over medium-low heat. Cook the custard for about 6 to 8 minutes, or until just slightly thickened, and the custard coats the back of a metal spoon. If the custard begins to separate, you have cooked it too long.
3. Remove the custard from heat. Set a fine mesh sieve over a medium bowl and pour the custard through the sieve. This will collect any little cooked bits of eggs.
4. Cover the custard with a piece of wax paper or plastic wrap (plastic wrap works best) to prevent it from forming a skin. Let it cool to room temperature, about 1 hour, and then store it in the fridge to chill completely, about 3 to 4 hours, or overnight.
5. Then, make the peach compote. In a medium bowl, spread out the peaches. Cover in the sugar and toss to coat. Cover the bowl with a towel and let the peaches macerate for about 45 minutes to 1 hour.
6. In a small saucepan, combine the peaches and lemon juice and bring them to a boil. Lower the heat slightly and cook until thickened, about 8 to 10 minutes. Remove the pan from heat and store the compote in an airtight container. Let it cool to room temperature, then store in the fridge until completely chilled.
7. Once the custard and compote have been chilled, it is time to churn the ice cream. In your ice cream maker, churn the custard and peach compote together until thickened according your machine's directions. For me, this is about 20 minutes.
8. Line a 9x9-inch baking pan with a layer or two of plastic wrap, making sure it is pressed into the corners well. Then, spread the frozen custard into the pan. Cover the surface with plastic wrap. Cover the top of the pan with aluminum foil and freeze for at least 3 hours or overnight.

To make the Shortbread Cookies:

1. While the custard is chilling or freezing, make the cookies.
2. In a medium bowl, combine the flour, powdered sugar, and salt. Stir in the egg yolks. Then, cut in the butter with a pastry blender or fork until it resembles coarse crumbs about the size of a pea.
3. Add the vanilla and bring the cookie dough together with your hands. It will be crumbly at first and then knead together, much like a crust. Wrap the dough in plastic wrap and chill for at least 2 hours.
4. Preheat the oven to 375° (190° C). Set aside 2 large cookie sheets.
5. On a lightly floured surface, roll out the cookie dough to about 1/4-inch thickness. Cut out circles, about 3-inches in diameter. Arrange the cut cookies about 2-inches apart on the baking sheets. Poke the cookies all over with the tines of a fork.
6. Bake the cookies in the preheated oven for about 9 to 10 minutes or until golden brown. Remove from the oven and let them continue baking on the cookie sheets for 5 minutes. Then, transfer the cookies to wire cooling racks.

To assemble the ice cream sandwiches:

1. Once the ice cream is fully frozen, you can easily pop it out of the pan by pulling up the plastic wrap. With a 2-inch round cookie cutter, cut out circles of ice cream.
2. As the cookies will have shrunk while baking, the sandwich pieces should fit easily together. Place the cut out pieces of ice cream on one cookie, turned upside down. Then, close with a second cookie. Immediately wrap the cookies in plastic wrap and then a layer of aluminum foil. Freeze the ice cream sandwiches for about 30 minutes to 1 hour before serving, or they may melt quickly.