Saturday, July 12, 2014

Ice Cream Social: Honey Whiskey Peach Crumble Ice Cream | Food Faith Fitness


Taylor from Food Faith Fitness has joined the ice cream party today -- and man, is it a good way to start off the weekend! 

I met Taylor at BlogHer Food {this seems to be a pattern, huh?} and was thrilled to connect with another Florida blogger. She's further north, but still, we gotta stick together! :) When I got home from the conference, I scoped out her blog and found that her recipes are right up my alley. Girlfriend loves avocado, keeps things healthy but flavorful, and also indulges with healthified versions of naughty treats after walking the long road of a health journey that has led her to where she is today. 

Some of her eye-catching recipes include these Healthy Chicken Enchiladas with Egg White Tortillas and Gluten Free Brownie Strawberry Cheesecake Sandwiches. Um, let's move you down to South Florida so we can be neighbors, shall we?

I urge you to check out Taylor's pages. You won't be sorry!


*Don't forget!* Enter to win our Ice Cream Social prize pack including goodies from our friends at Joy Cone & a copy of the fabulous Ruby Violet's Ice Cream Dreams from our pals at Hardie Grant!

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Hi Guys!

I’m Taylor and I blog over at Food Faith Fitness! I was first introduced to Dianna, and her beautiful blog, in Miami at the BlogHer Food Conference, and have enjoyed reading it ever since! So, now I am SO pumped to be part of the Ice Cream Social here on The Kitchen Prep!

Without further ado, let’s get onto the frosty goodness shall we?


I have had this ice cream flavour (I’m Canadian, don’t judge the “u”) on my “things I should probably try to make because they sound like they would taste really yummy” list for all the evers.

But, for some reason, I just kept putting it off.

So, when Dianna asked me to be a part of The Ice cream Social, I knew this was the time to make the idea go from list --> tastebudz.

And, for serious guys, I am SO glad that I finally got around to this.

It’s no secret that peach crumble is a classic, summer dessert. It’s also no secret that it’s best eaten with a scoop (or 5) of ice cream on top.

But, how about some peach crumble IN your ice cream?

Oh, and with HONEY WHISKEY.


Did your taste buds fall off your face?

There are a few reasons for the boozy addition:

1. It helps lower fat ice cream stay creamy and smooth, since alcohol has a very low freezing point.
2. It’s Saturday. HELLO.
3. It’s just plain yummy.

Really though, those last 2 points are all you need to know. Agree? Good.

The ice cream itself has a light peach flavour, which is multiplied by eleventy billion when you bite into a
tiny little piece of frozen peach chunk.

Then you hit a crunchy, pecany (spell check is telling me that’s not a word. Lies.) piece of crumble
and...the world just makes sense.


You know what else would make sense?

If you stop reading this and get your boozy, peach ice cream on.

Like I said...

Saturday.

You know what to do.

Honey Whiskey Peach Crumble Ice Cream {Gluten Free!}

1 1/2 Cups Peaches, diced
1/4 Cup + 2 Tbsp Granulated Sugar
3 Tbsp Tennessee Honey Jack Daniels*
2 1/4 Cups Fat-free Half and Half
3/4 Cup 2% Milk
1/4 Cup + 2 Tbsp Agave
Pinch of Salt
1/2 tsp Cinnamon
1 1/2 Tbsp Cornstarch
2 Tbsp 2 % Milk
1/2 tsp Vanilla extract

For the crumbles:

1/4 Cup + 2 Tbsp Pecans, diced
3/4 Cup Oat flour
3 1/2 Tbsp Brown sugar, packed
3 Tbsp Coconut oil, melted

1. Combine the diced peaches, granulated sugar and the bourbon in a medium bowl and stir until well
combined. Cover and refrigerate for at least 4 hours - overnight (overnight is best.)

2. In a large sauce pan over medium heat, combine the half and half, 3/4 cup 2% Milk, Agave, salt and
cinnamon. Cook, stirring constantly, until it comes to a boil.

3. While you are waiting for the milk mixture to boil, whisk together the cornstarch and remaining milk until the cornstarch is well dissolved. Stir it into the milk mixture once it begins to boil, whisking well to ensure that the cornstarch does not get lumpy.

4. Boil on medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7 minutes.

5. Take the pot off the heat and place a fine strainer over top. Pour the peach mixture into the strainer so that only the juices are released into the milk mixture. Cover the peaches and place back into the refrigerator.

6. Whisk in the vanilla extract, and stir until well combined. Let the mixture cool to room temperature and then transfer to a covered container and refrigerate for at least 6 hours.

7. While the milk mixture cools, preheat your oven to 375 degrees and line a baking sheet with parchment paper.

8. In a large bowl, combine the diced pecans, oat flour and brown sugar. Stir until well mixed. Pour in the melted coconut oil and stir until fine crumbles form.

9. Spread the crumbs onto the prepared baking sheet and cook until golden brown, about 10-12 mins. **

10. Once the milk mixture has chilled, process according to your ice cream makes directions. Add the crumbs and diced peaches in during the last few minutes of churning.

DEVOUR immediately as soft serve or place into the freezer for 2 hours to let the ice cream harden.

Prep time: 10 mins Cook time: 25 mins. Serves: 4-6

NOTES:

 *NOT regular Jack Daniels.
**Your crumbs will feel soft when they come out of the oven, but they crisp up once cooled!

2 comments:

Shaina Wizov said...

Peaches and whiskey in my ice cream?! Count me in.

Taylor @ Food Faith Fitness said...

Woo hoo!! This was SO FUN! Thanks for including me girl!! xoxo

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