Peaches are here and I got so excited I bought too many! While I love hunching over the kitchen sink to enjoy a nice juicy peach (so the sweet juices running down my wrists doesn't end up on the floor, of course) I also love the taste of summer peach cobbler topped off with a big scoop of vanilla ice cream. So I skipped the cobbler baking part and went straight for peach cobbler ice cream with plenty of cinnamon and vanilla....YUM!
3-4 large peaches, peeled and diced
1/3 cup orange juice
1/3 cup brown sugar
1 1/2 teaspoons cinnamon, divided
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup sugar
1 1/2 tablespoons vanilla extract
2/3 cup shortbread cookies, crumbled
Mix first three ingredients in a medium bowl with 1/2 teaspoon of the cinnamon. Let peaches sit at room temperature for about 1 hour, stirring a couple of times during the wait.
To easily remove skins from peaches, gently place peaches in a saucepan of boiling water for approximately 45 seconds-1 minute. Once the peaches are removed from the water, their skins should peel right off.
In a large bowl, mix together cream, milk, sugar, vanilla and remaining teaspoon of cinnamon. Whisk well until sugar is mostly dissolved. Pour mixture into ice cream maker bowl adding 2/3 of the peach mixture.
Turn on ice cream maker according to manufacturer's instructions. Allow ice cream to churn for about 20-25 minutes, then add remaining peaches and shortbread chunks.
Let mixture continue to churn for another minute until incorporated. Transfer to airtight containers and place in the freezer until ready to enjoy!