Peach Pie Ice Cream

Combine the milk and cream in a heavy saucepan with 4 teaspoons of the vanilla and heat until small bubbles form around the edge of the pan.

Meanwhile, in a large heat safe bowl whisk the yolks and white sugar until pale and fluffy and the sugar is dissolved.

Take the dairy mixture off of the heat and slowly pour it over the egg/sugar mixture. Let it sit for 15 seconds then stir slowly until combined.

Place mixture back into the saucepan and cook over medium heat, stirring constantly and slowly until the mixture is thick enough to coat the back of a wooden spoon and leaves a clear trail when you run your finger through it. This takes about 5 minutes.

Pour the mixture into a clean bowl and place it into a larger bowl filled with ice water. Stir occasionally until the mixture is cool.

Once the mixture is cool, cover with plastic wrap (make sure the plastic wrap touches the surface of the mix in order to prevent a “skin” from forming on top).

Put the bowl into the refrigerator and refrigerate until the mix is chilled, at least three hours and up to overnight.

Meanwhile, cook the peaches beginning over medium high heat in a small saucepan with the brown sugar, cinnamon and the rest of the vanilla (2 teaspoons). Adjust heat accordingly so the mixture is at a slow simmer throughout the cooking process.

Cook until the peaches begin to break apart and the mixture becomes syrupy, about 13-15 minutes. Once the peaches are soft, lightly smash them with a fork to create smaller pieces of fruit.

Set the peaches aside to cool.

While the peaches are cooling, preheat your oven to 400 F. Break the pie crust into bite-sized pieces, put them on a parchment lined baking tray and bake in a 400 F oven until golden brown around the edges, approximately 9 minutes. Remove pan from oven and set aside to cool.

Pour the chilled ice cream mixture into an ice cream maker and churn according to manufacturer’s instructions. Once the ice cream begins to thicken, pour in the peach mixture. Once the ice cream is almost finished churning, add in the pie crust pieces a few at a time.

Remove the ice cream from the canister and put it into a freezer safe container. Freeze until set, at least 3 hours.

Yields 1 1/2 quarts.