Peach-Prosecco Ice Cream Sandwiches with Lavender Frozen Custard
Sweet summer peaches, bubbly prosecco, and floral lavender combine to create a summer dessert experience like no other.
Equipment
- Ice Cream Machine
- Thermometer
Ingredients
Peach Prosecco Sugar Cookies
- 2 sticks butter
- 1 cup granulated sugar
- ¾ cup brown sugar
- 1 tsp vanilla extract
- ¼ cup prosecco or champagne
- ¼ cup peach puree (from fresh or frozen peaches)
- 3 egg yolks
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- ¼ tsp kosher salt
Lavender-Peach Frozen Custard
- 2 cups heavy cream
- 1 cup half and half
- ⅔ cup granulated sugar
- 2 tbsp dried edible lavender flowers
- 1 tbsp lightly crushed cardamom pods
- 2 large eggs
- ⅛ tsp kosher salt
- 1 large peach diced (or 3/4 cup frozen peach pieces)
Peach Sauce
- 3 large ripe peaches, peeled and cubed (or 2 ½ cups frozen peaches)
- ¼ cup 100% maple syrup
- ½ tsp vanilla extract
- 1 pinch kosher salt
Instructions
Peach Prosecco Sugar Cookies
- Preheat the oven to 350 °F.
- Beat together the butter, sugar, vanilla, and prosecco in a bowl with a hand mixer or in an electric stand mixer. Swirl in the peach puree. Slowly incorporate each egg yolk, one at a time. Wait until the first yolk is totally incorporated before adding the second, etc.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Spoon the flour mixture in the wet ingredients while mixing, slowly, until just combined.
- Portion the dough out into 1-1/2 inch balls on a lightly greased cookie sheet.
- Bake for 12 minutes, until set around the edges. Allow the cookies to cool completely before assembling ice-cream sandwiches. (Or eat a few plain, warm from the oven!)
Lavender-Peach Frozen Custard
- Place the peach pieces in the freezer until ready to use.
- Combine cream, half-and-half, sugar, cardamom pods, lavender, and salt in a saucepan and heat on medium-low until just simmering, barely boiling.
- Stir the mixture occasionally. Once lightly boiling, take the pan off the heat and let the flavors steep together while it cools, for about half an hour.
- Strain the cream to remove the lavender flowers and cardamom pods. Add the strained cream back to the pot and heat over medium, until barely steaming.
- Crack the eggs into a separate bowl and beat until smooth. Next, temper the eggs by slowly drizzling the hot cream into them with one hand, one ladle at a time, constantly whisking with your other hand. Its important to combine them slowly and keep whisking to avoid scrambling the eggs.
- Once a few ladles of cream have been added to the eggs, add the egg/cream mixture back to the sauce pan.
- Cook the mixture over medium-low heat, constantly whisking, until it begins to thicken. It is done when it reaches 170 °F, and can thickly coat the back of a spoon. Make sure this process is not rushed, as letting the mixture boil will scramble the eggs.
- Once finished cooking, let the mixture cool to room temperature. Then, transfer to a bowl and chill in the fridge, at least 2 hours.
- Finally, freeze and churn the mixture in an ice cream machine, which usually takes 15-20 minutes. When the ice cream is 75% frozen, add in the frozen peach pieces and let them combine with the custard.
- When the custard is finished freezing, scoop into a container and place in the freezer until ready to make the sandwiches.
Peach Sauce
- Combine the peaches, maple syrup, vanilla, and salt in a small saucepan and simmer until the peaches are totally softened, about 10 minutes
- Cool the mixture to room temperature.
- Blend the mixture until smooth with a handheld immersion blender or by spooning the mixture into a typical blender or food processor.
Ice Cream Sandwiches
- Let the frozen custard sit out until soft enough to scoop. Place a medium sized scoop (about ¼ cup) on one cookie.
- Drizzle the peach sauce over the custard, then lightly press another cookie on top to finish the sandwich.
- Serve immediately, or wrap tightly in plastic wrap and store in the freezer until ready to eat.