Peach Ice Cream Pie With Amaretti Cookie Crust Food

AMARETTO PEACH ICE CREAM

Steps:

• Scald milk until bubbles form around edges of pan. Remove from heat. Add sugar and salt until dissolved. Stir in half and half, vanilla, whipping cream, and 1/2 cup Amaretto. Cover and refrigerate 30 minutes. Add cinnamon to pureed peaches and diced peaches, then add to chilled mixture. Refrigerate another 15 minutes. Freeze in an ice-cream maker according to the manufacturer's directions. Drizzle remaining Amaretto liqueur over dished out servings.

PEACH AND AMARETTI CRISP

Steps:

• Position an oven rack in the center of the oven and lay a sheet of aluminum foil on the rack below to catch drippings. Preheat the oven to 375°F.
• To make the filling:
• Mix the peach slices with the granulated sugar, flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart baking dish.
• To make the topping:
• In a food processor, pulse together the flour, the brown and granulated sugars, amaretti, and cinnamon until the amaretti are in very small bits. Add the almonds and pulse until the nuts are in small pieces.
• Add the pieces of butter and pulse until the butter is finely broken up.Continue to pulse until the topping no longer looks sandy and is just beginning to hold together.
• Distribute the amaretti topping evenly over the peaches and bake the crisp for 40 to 50 minutes, until the edges are bubbling and a knife inserted into the center pierces the fruit easily.
• Serving:
• Serve warm with a cold pitcher of heavy cream or with vanilla ice cream.
• Variation:
• For a berry crisp, toss 6 to 8 cups mixed berries (quartered strawberries, raspberries, blackberries, and blueberries) with 1/3 cup sugar, 2tablespoons flour, and a squirt of lemon juice. Cover with just enough topping to hide the fruit and freeze the rest.

PEACH ICE CREAM PIE WITH AMARETTI COOKIE CRUST

Steps:

• 1. Amaretti cookies are available at supermarkets and Italian markets. For easy application of this recipe use purchased peach ice cream instead of mixing up you own. But let me tell you the roasted peaches are the best.
• 2. Crust: Preheat oven to 350^ Coat a 9-inch glass pie dish with nonstick spray. Mix the finely ground crumbs, 1 Tablespoon of sugar. and pinch of salt in medium bowl. Add lukewarm melted butter; mix to blend. Press crumbs onto bottom and up sides of dish to form a crust. Bake in oven for 10 minutes.Cool completely on wire rack.
• 3. Preparing peaches: (if making your own mixture- skip if using store bought peach ice cream). --- Preheat broiler. Line a jelly roll pan with foil. Coat with non stick spray. Arrange peach slices in single layer on sheet. Broil until they begin to brown about 3 to 4 minutes. Sprinkle 1/4 cup of brown sugar over peaches. Broil until sugar melts and caramelizes, rotating sheet for even cooking, 2 to 3 minutes longer. Place peaches and juices to a large bowl- do not use any burnt parts. Add 3/4 cup of brown sugar, lemon juice and salt to peaches; stir until sugar dissolves. Cover; chill until cold , about 2 hours. (I make the peaches the night before to save time.)
• 4. Next: Slightly soften the vanilla ice cream in microwave on low power in 20 second intervals. Stir to smooth but not soup. Place ice cream in a large bowl. Fold in the yummy peach mixture. They will break apart- that's good. Spoon about 2/3 of the ice cream into the cooled crust; smooth the top. Cover and freeze pie about 4 hours.
• 5. With the remaining ice cream - make level scoops and arrange in a circle on top of pie. (This pie can be made 2 days ahead. Cover and keep frozen). -- With your electric mixer, beat the whipping cream and the remaining 1 Tablespoon of brown sugar in a medium bowl until stiff peaks form . Sprinkle Coarsely crushed coolie crumbs over pie. Cut into wedges and serve with a dollop of brown sugar whipped cream. Eat Enjoy! This is heaven.