Peach Shortbread Ice Cream

Peach Almond Shortbread Crumb Bars

Crust and Topping.

  • 3/4 cup almonds (optional)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 3/4 cup unsalted butter


  • 1 pound peeled, pitted, sliced peaches (if frozen, let thaw)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon almond extract (optional)


Preheat the oven to 350.  In a food processor, combine the almonds, flour, sugar and salt and pulse until the almonds are finely ground.  Add the butter, a few pieces at a time, and pulse just until moist and crumbly.  Reserve 1 cup of the crumbs and spread the remainder in a greased 8x8 baking dish.  Bake for 15 minutes.


Meanwhile, toss the peaches with the flour, sugar, cinnamon and extract.  Arrange the peaches over the hot crust.  Sprinkle with the reserved crumbs.  Bake for about 35 minutes, until the topping is golden brown.  Cool completely before cutting into bars.

Recipe from Curly Girl Kitchen

Peach Shortbread Ice Cream

  • 2 1/2 cups heavy whipping cream
  • 1 1/2 cups whole milk
  • 5 egg yolks
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon bourbon
  • leftover peach shortbread bars, or any sort of fruit crumble, cobbler or crisp


In a large saucepan, whisk together the cream and milk.  Bring to a gentle simmer over medium low heat.

In another bowl, whisk together the egg yolks and sugar.  Slowly drizzle about a cup of the hot cream into the egg yolks and whisk to temper the eggs, then scrape the mixture back into the saucepan.  Cook the custard over medium heat, whisking constantly, until thick enough to coat a spoon.

Remove from the heat and whisk in the salt, butter, vanilla and bourbon.  Pour through a fine mesh strainer to remove any bits of cooked eggs.  Cover with plastic and refrigerate overnight.

Churn the ice cream according to the manufacturer's instructions of your ice cream maker.  Fold in the leftover peach bars, then spoon into a container and freeze until firm, about 4-6 hours.

Yields about 2 quarts of ice cream.

Recipe from Curly Girl Kitchen