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Goodbye Summer, Hello Fall: Peach Brown Sugar Ice Cream with Hazelnut Sugar Cookies

Oct 1 by Anita 27 Comments

Icecreamflowerpots

 

I am so glad that I was able to make it to BlogHer Food! The prospect of meeting friends I’d made through the food blogosphere, virtually in my backyard, was too compelling to ignore. Combine that with some extraordinarily educational and inspiring talks on everything from photography techniques to the politics of food blogging, and I definitely emerged feeling re-energized and motivated to continue my blogging adventure.

I’ve also said time and again that the people I’ve met while food blogging are some of the kindest, sweetest, and FUN people I know. It’s hard to love food and be a sourpuss, I imagine! I had the singular joy of having a fellow blogger tell me that my blog was the first one she read (*blush* I feel honored – and old). Conversely, as I shyly tried to untie my tongue in front of the big-name bloggers, they were all wonderfully gracious and down-to-earth. I feel quite lucky to have be a part of this community!

So I don’t think I’ve revealed this before, but I’m a very shy photographer. Probably because I’m still figuring this photography thing out, but I get really self-conscious with my big dSLR slung around me like an inept third eye. I don’t why I felt the same way at BlogHer, where nearly everyone wore their camera as an unofficial badge; if there’s one thing I would tell the sponsors of the conference, it would be to make darn sure you’re showing some photogenic food because you can be certain it will be photographed within an inch of its life by about 300 food lovers!

The upshot of this confession is that of course I have very few shots of the conference (I did catch an unspectacular shot or two). For some wonderful photos and a thorough recap of the weekend, I suggest you head on over to photographer (and food lover) extraordinaire use real butter.

We also seem to enjoyed the last burst of summer at BlogHer Food; by Monday morning I swear I could see summer swirling away, empty tree branches clutching and waving forlornly in suddenly-brisk air.

We were promised a longer Indian summer, and in anticipation of that I had churned a batch of ice cream with some last ripe peaches. I guess eating ice cream on a chilly evening is not the most autumnal of activities, but now it tastes like a just-formed, perfectly-encapsulated memory of summer.

Peachicecreamingredienrts

The yellow peaches were so ripe they were perfuming the entire house; to capture the idea of their heady voluptuousness I made a creme anglaise, folding the peaches into a welcoming cushion of eggs, sugar, and cream. On a whim I substituted some of the sugar with brown sugar, to give it a tingle of fall (how appropriate that choice turned out to be!)

Ice cream made with a custard base always has that creamy depth of color, like an oil painting, compared to the crisp, crystalline hues of sorbets and sherbets. I loved how comforting the ice cream looked. The brown sugar gives this ice cream a warm, caramelized edge that makes me think of peach cobbler – a dash of ginger in the mix might have been a nice thing as well.

To nudge this ice cream even further along to fall (hey, it’s fall and time to accessorize with scarves and hats, right?) I whipped up some hazelnut sugar cookies. Some ground up toasted hazelnuts added to my trusty rolled sugar cookie recipe made the perfect topping for a bowl of ice cream.

Hazelnutsugarcookies

I’m sitting at home with a bowl of peachy brown sugar goodness, reminiscing over the memories I made last weekend, and watching a burnished orange sunset through my window, snuggled on the couch. Sounds like a perfect way to welcome fall, doesn’t it?

 

 

 

 

Icecreamfromabove

Peach Brown Sugar Ice Cream

makes about 2 quarts (this may be too much for a smaller ice cream maker; you might have to do it in two batches)

4 ripe peaches (about 2 lbs)

1/2 cup sugar

1 tablespoon lemon juice

1 1/2 cups milk

3/4 cup light brown sugar

3 large eggs

1 1/2 cups heavy cream

1 teaspoon vanilla extract

 

Peel and slice the peaches into small pieces.

Place in a medium saucepan and combine with the sugar and lemon juice. Cook for about 15 minutes on medium heat. Remove from heat and let cool to room temperature.

Combine the milk and 1/2 cup light brown sugar in a medium saucepan and heat on medium over stove until bubbles form around the edges.

Meanwhile, whisk the eggs and remaining sugar together in a medium bowl. Place the cream in a separate large bowl.

Pour the hot milk into the eggs in a steady stream, whisking constantly to temper the eggs.

Pour the mixture back in the saucepan and place back on stove. Cook on medium-low heat, whisking constantly, until mixture thickens slightly and coats back of a spoon. Do not overcook (it will look curdled and you will have to start over).

Strain mixture into the cream and stir to combine. Add vanilla and stir to combine.

Chill in an ice bath until it reaches room temperature. Stir in the peaches and chill mixture in refrigerator overnight.

Freeze in ice cream maker per manufacturer’s instructions.

 

Hazelnut Sugar Cookies

Makes 36 2 ½ inch diameter cookies

1 2/3 cups all purpose flour

n style=”font-size: 13px;”>½ tsp baking powder

¼ tsp salt

½ cup (4 oz) unsalted butter, room temperature

¾ cup + 2 Tablespoons sugar

1 large egg, room temperature

1 tsp vanilla extract

1/3 cup ground toasted hazelnuts

extra all purpose flour for rolling out the dough

In a bowl, whisk together flour, baking powder and salt and set aside.

In stand mixer with paddle attachment, cream together the butter and sugar on medium speed until light in color and fluffy.

Scrape the bowl sides and bottom well. While mixer is on low speed, gradually add the egg and vanilla extract. Mix to combine and scrape bowl sides as needed.

Add the dry ingredients gradually while mixer is on low speed until incorporated. Add ground hazelnuts and mix until a uniform dough is formed.

Divide dough into 2 pieces and flatten into ½ inch thick discs. Wrap in plastic wrap and refrigerate for 2 hours to firm up dough. At this point the dough can be double wrapped and frozen for up to 2 weeks. To defrost dough, place in refrigerator overnight.

Preheat oven to 325 degrees F and grease several cookie sheet pans or line with parchment paper.

On a floured board, place on piece of the dough and dust with flour. Gently roll out the dough to a thickness of 1/8 inch. Using a cookie cutter, cut out cookies and place on sheet pan, leaving 1 inch apart between cookies.

Bake for 14-16 minutes or until edges are golden brown.

Transfer to wire racks with a spatula to cool completely.




Filed Under: Cookies, Ice Cream, Recipes

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Comments

  1. 1

    Alicia says

    Oct 1 at 2:49 am

    Stunning photography! Looks delicious 🙂

    Reply
  2. 2

    Dominique (De vous à moi...) says

    Oct 1 at 3:03 am

    Nice idea! my ice cream maker is allways ready: I’ll make your ice cream this afternoon… thank you!

    Reply
  3. 3

    kat says

    Oct 1 at 3:10 am

    yummy way to welcome Autumn 🙂

    Reply
  4. 4

    Caitlin says

    Oct 1 at 4:46 am

    Yes, it definitely does sound like a perfect way to celebrate fall (although my way will involve a day-long pot roast this weekend). And the soft colors of custard-based ice creams really are wonderful – make them with farm-fresh eggs though, and the color is just fantastic! As for Blogher Food, I am so glad I got to meet you – you’re even more wonderful in person 🙂 And the camera thing? You have no idea how worried I was to carry mine around next to Jen – yikes! Hopefully that won’t be the only time I meet you in person though – it was just too much fun!

    Reply
  5. 5

    Lindsay says

    Oct 1 at 6:58 am

    Your recipe looks great and I love the idea of using brown sugar and pairing the ice cream with hazelnut cookies. I will definitely have to try this one! And I love your pictures! No need to be shy:)

    Reply
  6. 6

    Asha says

    Oct 1 at 8:00 am

    they look soo gorgeous!! Please tell me where you get your porcelain/china.. they are simply adorable! 🙂

    Reply
  7. 7

    Maria says

    Oct 1 at 8:21 am

    Sounds like a perfect day to me:) I am so glad I was able to meet you at Blogher. You are a sweetheart! I had a fabulous time and I hope we can meet up again.

    Reply
  8. 8

    Aysegul - nysdelight says

    Oct 1 at 12:02 pm

    Ohh these look incredibly adorable and delicious! Even though the weather has gotten cold here in NY, I can never resist a good ice cream!

    Smiles..Aysegul

    Reply
  9. 9

    snooky doodle says

    Oct 1 at 1:39 pm

    oh it looks so good!! and those cookies are just the perfect match 🙂

    Reply
  10. 10

    snooky doodle says

    Oct 1 at 1:39 pm

    visit my new blog at http://snookysrecipedoodles.blogspot.com/

    Reply
  11. 11

    Danielle says

    Oct 1 at 5:34 pm

    those are the cutest little cookies! If i had to choose between the two, I don’t know if I could.

    Reply
  12. 12

    ABowlOfMush says

    Oct 1 at 8:04 pm

    This is such a gorgeous flavor!
    Your pics are fab!

    Love your blog 🙂

    Reply
  13. 13

    Nishta says

    Oct 1 at 8:30 pm

    just gorgeous. I’m loving the flavor combination, too–made peach clafoutis recently with brown-sugar ice cream, a kind of inverse!

    Reply
  14. 14

    kasha says

    Oct 1 at 9:16 pm

    Yum and thank you! I am getting a box of Utah peaches tomorrow. Delicious!

    Reply
  15. 15

    Jen @ MaplenCornbread says

    Oct 2 at 4:00 am

    This ice cream screams Fall indeed!! YUM! I love the addition of the cookie.

    Reply
  16. 16

    Maybe says

    Oct 2 at 5:27 am

    I definitely want to try your hazelnut sugar cookies ! I’m sure they’d be a perfect basis for decorated cookies !

    Reply
  17. 17

    heather says

    Oct 2 at 9:34 am

    wherever did you get those whimsical little cookie cutter?! love this idea.

    cheers,

    *heather*

    Reply
  18. 18

    Sprouted Kitchen/ Sara says

    Oct 2 at 4:42 pm

    such gorgeous photography! you and helen at sweet tartlette have a similar style… both so talented!

    Reply
  19. 19

    Y says

    Oct 3 at 6:24 pm

    Heavenly! I spied the first peaches of the season here, now that we’re officially in Spring. This ice-cream sounds like a must-try.

    Reply
  20. 20

    Allie says

    Oct 4 at 7:41 pm

    The cookies look great! I love hazelnuts!

    Reply
  21. 21

    Asianmommy says

    Oct 5 at 7:34 am

    Love your cute little sugar cookies!

    Reply
  22. 22

    oh, how posh! says

    Oct 5 at 11:22 am

    This ice cream looks delish, to die for. I can’t wait to try out the recipe. I think it’s perfect for Fall!

    Reply
  23. 23

    Jelli Bean says

    Oct 5 at 12:15 pm

    Very beautiful pictures, and what a great way to pair peaches in ice cream! I’m so happy to have found your blog. Keep up the good work!

    Reply
  24. 24

    Danielle @ Bon Vivant says

    Oct 5 at 5:31 pm

    It’s a real pity we didn’t get a chance to meet at BlogHer, but since we’re in the same area I’m sure there’ll be future opportunities. I just discovered your blog and have become a fan – lovely pictures and such delicious recipes!

    Reply
  25. 25

    Josie says

    Oct 12 at 5:49 am

    These sounds heavenly and your photography is so lovely!

    Reply
  26. 26

    Greg R. says

    Jun 15 at 4:44 am

    Glad I stumbled on to this. We just bought an ice cream maker and this sounds perfect to try once peaches are in season.

    Reply
  27. 27

    Avianti Jewelry says

    Sep 18 at 10:41 am

    Oh my gosh. This is amazing!!! I wonder how it would taste with pumpkin spice in the ice cream… Maybe I’ll experiment one day, but this recipe is flawless!

    Reply

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about pastrygirl

Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. More about pastrygirl

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