Restaurant 222 Peach Cobbler
Ingredients
BOURBON ICE CREAM
3 cups bourbon whiskey
2 cups milk
1 quart heavy cream
2 cups white sugar
12 egg yolks
HONEY CINNAMON ICE CREAM
12 egg yolks (optional)
2 cups milk
1 quart heavy cream
3 cups honey
6 cinnamon sticks
ALMOND BREAD CRUMBS
1 cup chopped almonds
1 cup all-purpose flour
2 cups confectioners’ sugar
2 3/4 cups dry bread crumbs
PEACHES
1/2 cup water
2 tablespoons white sugar
1 tablespoon cornstarch
2 tablespoons water
12 fresh peaches – peeled, pitted
and chopped
1/2 teaspoon ground cinnamon
Directions to make Restaurant 222 Peach Cobbler,
To Make Bourbon Ice Cream: Combine bourbon, 1 pint milk, 1
quart cream, 2 cups sugar and 12 egg yolks in top of double boiler.
Cook, stirring, until mixture coats the back of a metal spoon. (If
eggs start to curdle, remove from heat and stir vigorously until
smooth.) Strain. Pour strained mixture into freezer canister of ice
cream maker. Freeze according to manufacturer’s directions.
To Make Honey Cinnamon Ice Cream: Combine 12 egg yolks, 1
pint milk, 1 quart cream, honey and cinnamon sticks in the top of a
double boiler. Cook, stirring, until mixture coats the back of a metal
spoon. (If eggs start to curdle, remove from heat and stir vigorously
until smooth.) Strain. Pour strained mixture into freezer canister of
ice cream maker. Freeze according to manufacturer’s directions.
Preheat oven to 325 degrees F (165 degrees C).
To Make Almond Crumbs: Combine almonds, flour, and confectioners’
sugar and bread crumbs. Place on baking sheet.
Bake in preheated oven 15 minutes, until brown. Cool completely.
To Make Peaches: In a large saucepan over medium-high heat,
bring 1/2 cup water and 2 tablespoons sugar to a boil. Dissolve
cornstarch in 2 tablespoons water. Stir peaches, cinnamon and
cornstarch mixture into simple syrup and bring to a boil again.
Remove from heat and cool completely.
To Assemble Dessert: In eight tall serving glasses, layer peaches;
crumbs; bourbon ice cream; peaches; crumbs; honey cinnamon ice
cream. Serve immediately.
