02 August 2016

Brown Sugar Shortbread with a Peach (no-churn) Ice Cream

For those of you into numbers, this recipe will be brought to you by the number three.

It's not that I planned it that way, it's just how it is really. What follows are three, incredibly simple easy makes. Having them individually, on their own is fabulous but smooshed together on a hot summers day... Now you are talking my language!

Peaches are in season so perfect to buy ripe and juicy right now, but if you are lazy you can totally opt for canned.. No one is going to judge you! All recipes contain three ingredients. Three, no more and no less. Three exactly.

That's it.

Like honestly, you cannot go wrong with this. Make one or all and bask in your baking prowess.

Baked Peach Puree

3 whole peaches skinned, de-stoned and chopped in half
a little knob of butter for each peach half
sprinkle of brown sugar

Preheat your oven to 180C/350F or Gas Mark 4.
In an oven proof dish, add all the ingredients and pop in the oven, uncovered for 25 minutes until the juices are bubbling the sugar has melted and the peaches are gone all squidgy.
Remove from the oven, allow to cool for about 10 minutes and then blitz into a puree with a hand blender or similar.

Peaches and Cream Ice Cream

500ml of single cream
1 can of condensed milk
the batch of peach puree

Whip the cream up until peaks form.
Add in the condensed milk and continue to whip until thick.
Fold through the batch of peach puree and transfer into a freezer proof container (I like to use a loaf pan). Cover the container with clingfilm or a lid.
Pop into the freezer for at least 4 hours to set.

Brown Sugar Shortbread

225g salted butter at room temperature
285g self-raising flour
110g soft brown sugar

Preheat the oven to 150C/300F or Gas Mark 2. Line two cookies sheets with baking parchment.
In a bowl, cream the butter and sugar together until it is one sticky mess.
Add the flour and mix until just combined.
Toss the dough out onto a pre-floured counter top and knead together.
Wrap the dough up into some clingfilm and pop into the fridge for 20-30 minutes, to allow the butter to cool.

Roll out the dough onto a pre-floured counter top and cut out your shapes.

I like to do little circles... JUST REMEMBER to space the cookies apart as they spread when they are baking.. I usually get about 16 cookies from my dough.

Bake for 15-20 mins on the lowest racks in the oven, until they have turned that beautiful caramel colour. They will be soft (and hot) to touch when you take them out. You need to leave them on the tray to cool completely. By doing so you will have that soft, melt in your mouth crumbly texture to them.

Just like shortbread should!

Once you've gotten through all the steps assemble how you please.

I like to do the scoop on top of a cookies, but you could sandwich the ice cream between two... or even crumble the cookies into crumbs and sprinkle it all haphazard like.

Whatever you do, enjoy it. That's the main thing!

1 comment:

  1. Love the sound of that! Did you mean single cream? I didn't think that would whip and thicken.


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