Chef's Quick Tip: Farmhouse Thin and Crispy Ice Cream Sandwich

Posted: Updated:

Ingredients:

3 cups - Half and half

1 cup - Heavy Cream

8 each - Egg Yolks

1 cup - Granulated Sugar

6 each - White Peaches, Ripe

1.5 tsp - Vanilla Extract

1 package - Farmhouse Thin & Crispy Cookie (flavor of your choice)

Directions:

Wash the peaches well and remove the pits, as well as any tough areas around the pits. (Optional: You may peel the peaches if you wish. However, ice cream will lose its pinkish/orange hue and lighten in color). Place peaches into a blender or food processor, and puree until smooth.

In a medium saucepan combine the half-and-half with the heavy cream. On medium heat, bring to a simmer. In a separate bowl, whisk the egg yolks until they begin to lighten in color, then add in the sugar.

Once the half-and-half and heavy cream are at a simmer, slowly temper it into the egg yolks. Gradually add a small amount of the cream mixture to the eggs, stirring well after each, until about 1/3 of the mixture has been incorporated. Add the remainder of the cream to the eggs and sugar, then place the entire mixture back into the saucepan.

Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Strain if desired, then pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the peach puree and vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

  • Chef's Quick TipMore>>

  • News

    PHOTOS: Chef's Quick Tip

    PHOTOS: Chef's Quick Tip

    Here are the amazing dishes featured in Tina Redwine's Chef Quick Tips.

    Here are the amazing dishes featured in Tina Redwine's Chef Quick Tips.

  • Chef's Quick Tip: Honey-glazed shrimp

    Chef's Quick Tip: Honey-glazed shrimp

    Monday, July 16 2018 3:25 PM EDT2018-07-16 19:25:38 GMT

    News 12's Tina Redwine is joined by Chef Angelo from Sal e Pepe in Newtown to show how to make a sweet appetizer. Serves two people. Ingredients: 10 shrimp, peeled and deveined, preferably 16/20’s 1/8 cup honey 1/8 cup lemon juice 1/4 cup butter 1/8 cup flour 1 tbsp. crushed red pepper 1 package seaweed salad Instructions: Mix all ingredients except the flour in a sauce pan. Bring to a simmer then slowly add the flour until incorporated and sauce is thickened. Y...

    News 12's Tina Redwine is joined by Chef Angelo from Sal e Pepe in Newtown to show how to make a sweet appetizer. Serves two people. Ingredients: 10 shrimp, peeled and deveined, preferably 16/20’s 1/8 cup honey 1/8 cup lemon juice 1/4 cup butter 1/8 cup flour 1 tbsp. crushed red pepper 1 package seaweed salad Instructions: Mix all ingredients except the flour in a sauce pan. Bring to a simmer then slowly add the flour until incorporated and sauce is thickened. Y...

  • Chef Quick Tips: Prepping ribs

    Chef Quick Tips: Prepping ribs

    Friday, July 13 2018 11:30 AM EDT2018-07-13 15:30:21 GMT

    Chef Ricky Evans, owner of Ricky D's Rib Shack, demonstrates how to prepare ribs.

    Chef Ricky Evans, owner of Ricky D's Rib Shack, demonstrates how to prepare ribs.

  • Connecticut TravelFood & FunMore>>

  • Chef's Quick Tip: Honey-glazed shrimp

    Chef's Quick Tip: Honey-glazed shrimp

    Monday, July 16 2018 3:25 PM EDT2018-07-16 19:25:38 GMT

    News 12's Tina Redwine is joined by Chef Angelo from Sal e Pepe in Newtown to show how to make a sweet appetizer. Serves two people. Ingredients: 10 shrimp, peeled and deveined, preferably 16/20’s 1/8 cup honey 1/8 cup lemon juice 1/4 cup butter 1/8 cup flour 1 tbsp. crushed red pepper 1 package seaweed salad Instructions: Mix all ingredients except the flour in a sauce pan. Bring to a simmer then slowly add the flour until incorporated and sauce is thickened. Y...

    News 12's Tina Redwine is joined by Chef Angelo from Sal e Pepe in Newtown to show how to make a sweet appetizer. Serves two people. Ingredients: 10 shrimp, peeled and deveined, preferably 16/20’s 1/8 cup honey 1/8 cup lemon juice 1/4 cup butter 1/8 cup flour 1 tbsp. crushed red pepper 1 package seaweed salad Instructions: Mix all ingredients except the flour in a sauce pan. Bring to a simmer then slowly add the flour until incorporated and sauce is thickened. Y...

  • Chef Quick Tips: Prepping ribs

    Chef Quick Tips: Prepping ribs

    Friday, July 13 2018 11:30 AM EDT2018-07-13 15:30:21 GMT

    Chef Ricky Evans, owner of Ricky D's Rib Shack, demonstrates how to prepare ribs.

    Chef Ricky Evans, owner of Ricky D's Rib Shack, demonstrates how to prepare ribs.

  • Chef Quick Tips: Carving ribs

    Chef Quick Tips: Carving ribs

    Friday, July 13 2018 11:31 AM EDT2018-07-13 15:31:25 GMT

    Chef Ricky Evans, owner of Ricky D's Rib Shack, demonstrates how to carve ribs.

    Chef Ricky Evans, owner of Ricky D's Rib Shack, demonstrates how to carve ribs.

sorry to interrupt
your first 20 are free
Access to News 12 is free for Optimum, Comcast®, Spectrum Networks® and Service ElectricSM customers.
Please enjoy 20 complimentary views of articles, photos, and videos during the next 30 days.
you have reached your 20 view limit
Access to News 12 is free for Optimum, Comcast®, Spectrum Networks® and Service ElectricSM customers.
Please login or create an account to continue enjoying News12.
Our sign-up page is undergoing maintenance and is not currently available. However, you will be given direct access to news12.com while we complete our upgrade.
When we are back up and running you will be prompted at that time to complete your sign in. Until then, enjoy the local news, weather, traffic and more that's "as local as local news gets."