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literary food blog, for readers with good taste.

The TBR List: Ice Cream Season

Peach pie ice cream with snickerdoodles | www.paperplatesblog.com

If you're ever stuck with leftover pie filling, I implore you, turn it into ice cream. I shouldn't have to talk you into this, but I will. If you prepare fruit for pie, as I did for this peach crostata, you have to mix it with flour. It gets weird to eat raw after that. Sure, you could cook it down and turn it into jam. But it's August! Why would you miss any opportunity to turn in-season fruit into ice cream?

That's right. You wouldn't. Here's the recipe:


PEACH PIE SNICKERDOODLE ICE CREAM

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 small snickerdoodles (ground to a powder in food processor)
  • ¾ cup peach pie filling (pulsed into mush in food processor)

Instructions

In a small saucepan, heat 1 cup heavy cream with sugar and salt until dissolved. 

In another bowl, combine heated cream mixture with remaining cream, milk, snickerdoodles crumbs and peach pie filling. Place in refrigerator until chilled.

Once chilled, churn ice cream in ice cream maker according to machine's directions. Transfer to cold container and place in freezer until frozen through, several hours or overnight. Serve and enjoy the delicious.

Adapted from She Wears Many Hats and this crostata recipe


And now, the links! (You didn't think I forgot, did you?)

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- Apparently I'm not alone in my need to put my hair in a topknot before cooking.

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- So this is how Julia Child conquered the world.

"The Silkworm" by Robert Galbraith (AKA J.K. Rowling) & Creamy Tomato Bisque for One

At The Table With...Sana Khan of Chai and Pie Co.