Peach Ice Cream Pie With Amaretti Cookie Crust
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
48
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Coat 9-inch glass pie dish with nonstick spray
3
Mix finely ground cookie crumbs, 1 tablespoon sugar, and pinch of salt in medium bowl
4
Add lukewarm melted butter; mix to blend
5
Press crumbs onto bottom and up sides of dish
6
Bake until golden around edges, about 10 minutes
7
Cool completely in dish on rack
8
Preheat broiler
9
Line rimmed baking sheet with foil
10
Coat with nonstick spray
11
Arrange peaches in even layer on sheet
12
Broil until beginning to brown, watching closely to avoid burning, 3 to 5 minutes
13
Sprinkle 1/4 cup brown sugar over peaches
14
Broil until sugar melts and caramelizes, rotating sheet for even cooking, 2 to 3 minutes longer
15
Transfer peaches and juices to bowl (leave any burned parts behind)
16
Add 3/4 cup brown sugar, lemon juice, and pinch of salt to peaches; stir until sugar dissolves
17
Cover; chill until cold, about 2 hours
18
Slightly soften ice cream in microwave on low power in 20-second intervals
19
Transfer to large bowl
20
Add broiled-peach mixture
21
Fold to incorporate peaches (peaches will break apart)
22
Spoon about 2/3 of ice cream into cooled crust; smooth top
23
Cover and freeze pie and remaining peach ice cream separately until firm, about 4 hours
24
Using medium-size ice cream scoop, scoop remaining ice cream in bowl in level coops and arrange in concentric circles top pie
25
Freeze pie
26
DO AHEAD: Can be made days ahead
27
Cover and keep frozen
28
Using electric mixer, beat cream and remaining 1 tablespoon brown sugar in medium bowl until peaks form
29
Sprinkle coarsely crushed amaretti cookies over pie
30
Cut into wedges and serve with dollop of brown sugar whipped cream
31
Preheat oven to 350°F
32
Coat 9-inch glass pie dish with nonstick spray
33
Mix finely ground cookie crumbs, 1 tablespoon sugar, and pinch of salt in medium bowl
34
Add lukewarm melted butter; mix to blend
35
Press crumbs onto bottom and up sides of dish
36
Bake until golden around edges, about 10 minutes
37
Cool completely in dish on rack
38
Preheat broiler
39
Line rimmed baking sheet with foil
40
Coat with nonstick spray
41
Arrange peaches in even layer on sheet
42
Broil until beginning to brown, watching closely to avoid burning, 3 to 5 minutes
43
Sprinkle 1/4 cup brown sugar over peaches
44
Broil until sugar melts and caramelizes, rotating sheet for even cooking, 2 to 3 minutes longer
45
Transfer peaches and juices to bowl (leave any burned parts behind)
46
Add 3/4 cup brown sugar, lemon juice, and pinch of salt to peaches; stir until sugar dissolves
47
Cover; chill until cold, about 2 hours
48
Slightly soften ice cream in microwave on low power in 20-second intervals
49
Transfer to large bowl
50
Add broiled-peach mixture
51
Fold to incorporate peaches (peaches will break apart)
52
Spoon about 2/3 of ice cream into cooled crust; smooth top
53
Cover and freeze pie and remaining peach ice cream separately until firm, about 4 hours
54
Using medium-size ice cream scoop, scoop remaining ice cream in bowl in level coops and arrange in concentric circles top pie
55
Freeze pie
56
DO AHEAD: Can be made days ahead
57
Cover and keep frozen
58
Using electric mixer, beat cream and remaining 1 tablespoon brown sugar in medium bowl until peaks form
59
Sprinkle coarsely crushed amaretti cookies over pie
60
Cut into wedges and serve with dollop of brown sugar whipped cream