Hey Y’all! You are definitely going to want this next recipe! Janelle Bond’s Georgia Peach Cobbler Ice Cream is seriously fantastic! Use your favorite pie crust recipe, or make it even easier on yourself with store-bought crust.
Janelle is known for her amazing baked goods and pies just like her grandma taught her to make- and she certainly deserves to be one of our “Best Local Cooks”!
Janelle Bond's Georgia Peach Cobbler Ice Cream
- 2 refrigerated pie crusts
- 2 T melted butter
- 2 T brown sugar
- 2 t cinnamon
- 4 heaping cups chopped peaches
- 3 c half & half
- 1 c packed brown sugar
- 1 c granulated sugar
- 1/4 t salt
- 4 eggs, beaten
- 2 cups heavy whipping cream
- 2 t vanilla
- 1/2 t almond extract
- 4 cups chopped peaches
- Divided pie crust pieces
Preheat oven to 400 degrees. Unroll each pie crust on baking sheet and drizzle with melted butter, then sprinkle with brown sugar & cinnamon. Cut into strips and bake for 10 minutes. Set aside to cool.
In saucepan over medium-low heat combine half & half, brown sugar, granulated sugar, salt. Stir until sugars dissolve, about 5 minutes.
Take saucepan off heat. Place eggs in a medium bowl, while whisking eggs, gradually add about half of the warm mixture to the bowl- (to avoid curdling the eggs)- pour back into saucepan and add cream.
Cook over medium heat, stirring frequently until mixture thickens- 5-10 minutes.
Remove from heat, stir in vanilla & almond extract. Cool to room temperature.
Place 2 cups chopped peaches in food processor and process until smooth. Add peaches to cream mixture, pour into the ice cream maker and process according to the directions.
Just before turning ice cream maker off, add 1/2 of the pie crust pieces and the remaining 2 cups chopped peaches.
Top with remaining pie crust pieces and sprinkle of cinnamon & sugar!