Peach Pie with Bourbon Vanilla Ice Cream
Pairing: Peaches + Bourbon + Vanilla
This warm summer time treat highlights the peaches. Best served warm, allowing the temperature contrast of the cold vanilla bourbon ice cream.
Pie Dough:
All Purpose Flour
Sugar
Butter (chilled)
Salt
Vodka
Ice Water
Chill butter, vodka and water. Add flour, sugar, and salt together with a paddle attachment. Cut in butter until crumbles/bits of butter. Slowly incorporate water and vodka just until the dough comes together. Wrap dough and chill for 3-24 hours.
Once ready to use the dough, roll out to desired design. Line pie pan (or tart pan) and chill again for 1 hour.
Tip: Chill bowl and paddle before mixing.
Peach Filling:
Peaches (fresh ) 2 pounds
Brown Sugar
Salt
Flour/Corn Starch
Vanilla Bean
Peel peaches, slices and add to a large bowl. Combine flour, sugars and salt together and stir into the peaches. Let chill for four hours. Stiring occasionally. Remove vanilla bean before adding to pie dough.
Tip: Can add thyme or sage for a unique flavor. ‘Steep’ and remove before baking.
Bourbon Vanilla Ice Cream
Milk
Cream
Sugar
Bourbon
Vanilla Bean
Guar Gum
Salt
Tip: Due to the low freezing point of Bourbon it helps the texture by preventing ice crystallization. You will get a soft ice cream but does melt a bit quicker.