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Peach Ice Cream Pie With Strawberries
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Peach Ice Cream Pie With Strawberries is a refreshingly cool treat. Made with a graham cracker crust, peaches and strawberries, this delicious frozen dessert is perfect for parties, baby showers or any summer gathering. Use fresh, ripe, fragrant peaches for the best flavor.
Prep time
0:40
Yield
8 to 10 servings
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Peach Ice Cream Pie With Strawberries
Prep time :
0:40
Yield :
8 to 10 servings
INGREDIENTS
- 1 graham cracker pie crust
- 1 cup water
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup light corn syrup (not high fructose)
- 1 tablespoon finely grated fresh ginger (optional)
- 4 cups peeled ripe peaches or 1 (16 oz) bag frozen peaches, defrosted
- 1 cup heavy cream
- 1 (16 oz) container ripe strawberries
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- Few mint leaves
- Optional Crème Chantilly
DIRECTIONS
- Place graham cracker pie crust in freezer to get cold.
- Bring water, sugar, corn syrup, and fresh ginger to a full boil and remove from heat. Chill on ice to make very cold.
- Pour into a fine sieve to remove ginger pieces. Add peaches and place in a blender and mix very smooth. Any peach bits will become super hard in ice cream and is therefore undesired. Add heavy cream.
- Return on ice bath to make mixture very cold and then churn in ice cream maker. The colder the mixture, the quicker it will churn, and the smoother the ice cream will be. (Professional ice cream makers churn in about 5 minutes.)
- Scoop into pre-chilled graham cracker pie and smooth the surface. Place in freezer.
- Place about 4-5 ripe strawberries in blender along with sugar; blend to a smooth puree.
- Slice remaining strawberries and toss with strawberry puree. Refrigerate until ready to use. Do not spread onto frozen pie until ready to serve (otherwise strawberries will become rock hard in freezer).
- Drizzle strawberry sauce, sprinkle finely sliced mint leaves and top with a dollup of Crème Chantilly just before serving.
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