Tag Archives: peaches

Gingersnap Peach Crumble Ice Cream

August 17, 2015 Keep It Sweet 14 Comments

Other title considerations: Brown Butter Gingersnap Crumble Ice Cream; Peach Cobbler Ice Cream with Gingersnap Crumbs; Gingersnap Crunch Ice Cream with Peach Filling; Peach Cobbler Ice Cream; Bourbon Peach Crumble Ice Cream with Gingersnap Crumbs. Decisions, decisions.

It’s my birthday week which means that nothing but ice cream will do! I wanted to make one more batch of homemade ice cream before the summer ended (though I have a few other ideas so it might not be my last) and asked on Facebook what it should be. A few of you had some good ideas so I combined a couple of them into one!

It actually was the perfect week to make peach ice cream because Matt had bought the biggest white peaches I’ve ever seen at Costco. No joke, these peaches were as big as grapefruits. My mom actually walked into my apartment and asked “what are these?!”

The gingersnap crumble is all sorts of awesome… it’s just brown butter and and gingersnap crumbs. Thank you, Gerry, for the fabulous idea! The peach filling is easy to make, barely any sugar, just the sweetness of perfect late summer peaches to carry it. And then the no churn ice cream base, you know the drill: cream, sweetened condensed milk, vanilla. Oh yeah, and bourbon. Because with peach and ginger it just seemed right!

Gingersnap Peach Crumble Ice Cream

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Author: Lauren Lilling

Makes: ~1½ quarts

Ingredients

Crumble:

120g (~1 cup) ground gingersnaps* (16 cookies)
71g (5 tablespoons ) unsalted butter

Peach filling:

360g (~2½ cups) fresh peeled and chopped ripe peaches (~2-3 medium peaches)
16g (~1 tablespoon, packed) light brown sugar
15 millimeters (1 tablespoon) fresh lemon juice (about ½ lemon)
10g (~1 tablespoon) cornstarch
1g (1/2 teaspoon) ground cinnamon

Ice cream:

237 millimeters (2 cups) heavy cream
1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
30 millimeters (2 tablespoons) bourbon
5 millimeters (1 teaspoon) vanilla extract

Instructions

Make crumble
Melt butter in a heavy-duty pan over medium heat; once melted, stir constantly until browned and then remove from heat; stir in gingersnap crumbs; set aside to cool
Make peach filling
Place peaches, sugar and lemon juice in a medium pot stove with medium heat
Stir occasionally for several minutes until some of the fruit begins to break down and juice begins to form
Turn the heat to high, add cornstarch and stir quickly until sauce reaches desired thickness (1-2 minutes); stir in cinnamon
Place sauce in refrigerator to cool for 30 minutes
Once ready, finish making ice cream
In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
While whipping cream, in a separate large bowl, stir together sweetened condensed milk, vanilla, and bourbon
Once cream is ready, fold it into sweetened condensed milk mixture
Fold in peach filling
Pour half of ice cream into a regular-sized loaf pan and drop one half of crumble over top; top with remaining ice cream and then with remaining crumble; wrap well with seran wrap or tin foil
Freeze for 6 hours or overnight

Notes

*Can easily be adapted to be gluten-free by using gluten-free gingersnaps
Sauce and crumble can be made up to one day before putting ice cream together, refrigerate the filling in an airtight container until ready to use and store the gingersnap crumble in an airtight container at room temperature

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No Churn Cookie Butter Ice Cream

No Churn Lemon Ice Cream

No Churn New York Crumb Cake Ice Cream

Blog, Recipes

Vanilla Bean Bourbon Nectarine Bundt Cake (with vanilla bean caramel drizzle)

August 11, 2014 Keep It Sweet 19 Comments

The summer’s best nectarines are cooked with vanilla bean and bourbon then folded into a delicious cake batter. Of course the vanilla bean caramel sauce doesn’t hurt!

Summer’s stone fruits are really peaking where we are. I’ve had some super delicious peaches and nectarines in the last few weeks… I just can’t get enough of them. As with any fruit I love, I stock up and then have a million ripen at once. Earlier this summer I solved that issue with muffins, and then a few weeks ago I made this really delicious bundt cake. The cake is full of super sweet ripe nectarines, but peaches would work just as well. The caramel sauce poured generously over the top seals the deal. I actually was on the verge of burning my caramel and that extra darkness really happened to work with this cake. Between the vanilla bean, the bit of bourbon and the juicy flavorful summer fruit, this cake is a real win.

Vanilla Bean Bourbon Nectarine Bundt Cake (with vanilla bean caramel drizzle)

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The summer’s best nectarines are cooked with vanilla bean and bourbon then folded into a delicious cake batter. Of course the vanilla bean caramel sauce doesn’t hurt!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 16 – 20

Ingredients

For the nectarines:
60 milliliters (¼ cup) bourbon
1 whole vanilla bean (Madagascar bourbon if you have them!)
14g (1 tablespoon) unsalted butter at room temperature
14g (1 tablespoon) granulated sugar
680g (~5) ripe but still firm nectarines (567g (4 cups) chopped; peeling optional)
For the cake:
395g (~3 cups) all-purpose flour
3g (1/2 tablespoon) ground cinnamon
2g (1 teaspoon) nutmeg
5g (1 teaspoon) baking soda
5g (1 teaspoon) salt
227g (1 cup) unsalted butter melted and cooled
80 milliliters (1/3 cup) vegetable oil
235g (~1 cup tightly packed light brown sugar)
105g (~1/2 cup) granulated sugar
150g (~3 large) whole eggs at room temperature
15 milliliters (1 tablespoon) vanilla extract

Instructions

Preheat oven to 350 degrees
Grease and flour a 12 or 14 cup bundt pan; set aside
Pour the bourbon into a large skillet and cook over medium-high heat; bring to a boil for one minute; reduce the heat to medium; add the inside of vanilla bean (do not discard pod), butter and sugar; cook and stir until butter is melted and sugar is dissolved
Add pod from vanilla bean and nectarine; let cook for 5-6 minutes, stirring occasionally until nectarines are softened and most of liquid has evaporated
Remove from heat and set aside; discard vanilla bean pod
In a medium sized bowl, whisk together the flour, cinnamon, baking soda and salt; set aside
In the large mixing bowl of an electric mixer beat together the butter, oil, sugars and eggs for 3 minutes on low to medium speed; add vanilla extract and mix until combined
Scrape sides of the bowl with a spatula and carefully add the dry ingredients while mixer is on low speed just until combined
Remove bowl from mixer and fold in the cooked nectarines; do not overmix
Pour batter into prepared bundt pan and bake for 44-48 minutes, or until cake is lightly browned and a knife inserted into the cake comes out clean
Allow to cool for 15 minutes before inverting onto a cooling rack; set aside to cool while preparing caramel

Notes

Adapted from this Apple Bundt Cake

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Vanilla Bean Caramel Sauce

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Author: Lauren Lilling

Recipe type: Dessert

Makes: 1 cup

Ingredients

160g (~3/4 cup) granulated sugar
½ vanilla bean (Madagascar bourbon if you have them!)
45 milliliters (3 tablespoons) water
120 milliliters (1/2 cup) heavy whipping cream
30 milliliters (2 tablespoons) milk, any type
2½g (1/2 teaspoon) sea salt

Instructions

In a heavy duty saucepan, combine granulated sugar, seeds scraped from vanilla bean, and water
Cook over medium-high heat, whisking constantly until sugar is dissolved
Continue to cook for a few minutes until caramel reaches a deep amber (do not stir)
Remove from heat and immediately whisk in heavy cream
Stir in milk and sea salt
Drizzle liberally over apple cake or refrigerate until ready to serve
Make ahead tip:
Caramel sauce can be made up to one week ahead of time. Heat it gently over the stove or in microwave just prior to pouring over cake and serving
Cake best enjoyed within 24 hours of baking

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Blog, Recipes

Brown Butter Peach Crumb Muffins

June 23, 2014 Keep It Sweet 8 Comments

The perfect summer brunch food. These brown butter muffins are full of juicy peaches and topped with a cinnamon crumble.

Summers for us are always full of travelling to see family. I try to bring a different sweet treat every time, though my family has had its fair share of bakery “scraps”! These muffins were the perfect addition to a recent summer brunch. Even though they are flavored with brown butter and finished with a crumb topping, they really aren’t that heavy. They are heavy on the peaches so you should get a juicy piece of fruit in every bite.

Brown Butter Peach Crumb Muffins

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The perfect summer brunch food. These brown butter muffins are full of juicy peaches and topped with a cinnamon crumble.

Author: Lauren Lilling

Recipe type: Breakfast

Makes: 12 muffins

Ingredients

Muffin ingredients:

100g (7 tablespoons) unsalted butter (softened at room temperature)
80 milliliters (1/3 cup) milk at room temperature
55g (1 large) egg + 20g (1 large) egg yolk at room temperature
5 milliliters (1 teaspoon) vanilla extract
160g (~3/4 cup granulated sugar )
120g (~3/4 cup) white whole wheat flour
100g (~3/4 cup) all-purpose flour
7 ½g (1½ teaspoons) baking powder
3g (1 teaspoon) ground cinnamon
½g (1/4 teaspoon) ground nutmeg
1g (1/4 teaspoon) salt
300g (~2 cups) chopped peaches (~2 large peaches)

Topping Ingredients:

40g (3 tablespoons) unsalted butter, cold
65g (~1/2 cup) all-purpose flour
40g (~3 tablespoons) granulated sugar
2g (1/2 teaspoon) ground cinnamon

Instructions

Pre-heat oven to 375 degrees; line a muffin pan with paper or foil liners and set aside
Make the muffin batter
Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color with dark specks, remove from heat immediately
Pour browned butter into a small bowl and set aside
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside
In a medium bowl, whisk milk, egg, egg yolk and vanilla until combined; whisk in brown butter
Add milk mixture to dry ingredients and stir just until combined; gently fold in peaches
Distribute batter evenly among cupcake liners and set aside
Make crumb topping by combining the butter, flour, sugar and cinnamon with your fingers until most of the dry ingredients are in small clumps; sprinkle each muffin generously with topping
Bake muffins 18-20 minutes or until a knife or toothpick comes out of center of a muffin clean

Notes

Adapted from these Brown Butter Blueberry Muffins (original source: Joy the Baker Cookbook)

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Blackberry, Peach and Pistachio Crisp {Gluten-free}

July 15, 2013 Keep It Sweet 18 Comments

A summer fruit crisp topped with buttery crumb topping and crunchy pistachios. It just so happens it is gluten-free!

I don’t know if I mentioned this on here, but my sister was living with us for a few months. Her NYC lease ended in April, she relocated to my Parents this past weekend and then she moves to Boston in August. She is going to Harvard for grad school, no biggie. Ahem, huge biggie!

Jessica has about ten times the social life that I do, so she wasn’t around all that much while she lived here. Given the tight space (her “bed” aka air mattress was surrounded by packaging materials), I don’t blame her. It wasn’t the most glamorous of places to live. When she was around, though, it was really nice. The apartment is already feeling empty in her absence! Really, New York is feeling empty in her absence! I’ve been here for seven years, and minus her semester abroad, so has she. I have a feeling there will be a ton of trips to Boston in my near future.

Over the last month or so I’ve tried to spend extra time with her. Between girl’s night, days at the pool, Glee marathons and going away parties it has been a blast. Last week we even had a couple of her friends over for a mid-week barbeque. The best part of mid-week entertaining? Dessert. I stuck with something easy, summery and light-ish. This fruit-filled dessert is topped with an oatmeal based crumb topping that I added pistachios to for a salty contrast and crunch. You can use any fruit, really. I used some lackluster blackberries that were better off in a dessert and giant juicy peaches. Oh, and I am way too lazy to peel off the skin, so you can peel it if you prefer.

Blackberry, Peach and Pistachio Crisp {Gluten-free}

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A summer fruit crisp topped with buttery crumb topping and crunchy pistachios. It just so happens it is gluten-free!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 6 servings

Ingredients

Topping:

2 ounces (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
¾ ounces (~1/4 cup) old fashioned oatmeal*
1½ ounces (~1/3 cup) salted pistachios, roughly chopped
2.5 ounces (~1/3 cup, tightly packed) light brown sugar
2 ounces (1/4 cup / ½ stick) cold unsalted butter, cut into small cubes

Filling:

1½ pounds (3 large / ~4 cup yield) peaches, thinly sliced, peeling the skin is optional
14 ounces (~4 cups) blackberries
2 ounces (~1/4 cup) granulated sugar
½ ounces (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
½ teaspoon ground cinnamon
1 teaspoon fresh lemon juice
½ ounce (1 tablespoons) unsalted butter, chilled, cut into small pieces

Instructions

Pre-heat oven to 350 degrees; grease a 9-inch baking dish (or one of comparable volume) and set aside
In a medium bowl, prepare topping; mix together oat flour, oatmeal, pistachios and brown sugar
Add butter and use fingers to combine until mixture is slightly lumpy; set aside
Prepare filling; in a very large bowl, stir together fruit, granulated sugar, oat flour, cinnamon, lemon juice and butter
Spread filling into prepared baking dish; sprinkle evenly with topping
Bake for about 35 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time

Notes

Adapted from my Winter Fruit Crisp
*If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
Best served warm with vanilla ice cream or frozen yogurt.
The entire dish can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold

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