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peaches granulated sugar lemon juice kosher salt heavy cream honey tapioca crème fraîche labne vanilla white baking soda baking powder kosher salt butter light brown sugar egg vanilla rolled oats raisins
Viewed: 3 - Published at: 6 years agoIngredients
- 1 1/2 pounds peaches ripe, about 5 medium peaches, pitted and cut into 1/2-inch chunks
- 2/3 cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 3/4 cup heavy cream
- 1 1/2 tablespoons honey mild-flavored, such as clover or orange blossom
- 1 tablespoon tapioca starch or cornstarch
- 2/3 cup creme fraiche labne, or plain Greek-style whole-milk yogurt, stirred smooth
- 1/2 teaspoon pure vanilla extract
- 3/4 cup wheat white whole, whole wheat, or gluten-free oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter softened
- 2/3 cup light brown sugar packed, 134 g
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups rolled oats
- 1/2 cup raisins optional
Method
- Stir together the peaches, sugar, lemon juice, and salt in a bowl. Set aside to get juicy.
- Whisk the cream, honey, and tapioca in a medium saucepan until no lumps remain. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 1 minute longer; do not fully boil.
- Transfer the mixture to a medium metal bowl, then nest the bowl inside a larger bowl of ice and water until cool, taking care not to slosh water into the mixture.
- While the mixture cools, process the peaches with all of their juices in a blender or food processor until smooth.
- Strain through a standard or fine-mesh strainer into a bowl; discard the solids. Remove the cooled milk from the ice bath and stir in the peaches, creme fraiche, and vanilla until smooth.
- Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.
- Freeze the mixture in an ice cream maker according to the manufacturers directions. When it is ready, transfer the ice cream to a chilled container. Cover and freeze until firm, at least 4 hours or overnight.
- For the cookies
- Preheat the oven to 350°F with racks in the upper and lower thirds of the oven.
- Line two baking sheets with parchment paper or silicone baking mats. Whisk together the flour, baking soda, baking powder, and salt in a small bowl.
- Put the butter and brown sugar in a mixing bowl and use a wooden spoon or a handheld electric mixer to mix until creamy. Add the egg and vanilla and mix
- until smooth. Stir in the flour mixture just until everything is well combined, then stir in the oats and raisins, if using.
- Spoon or scoop the batter in tablespoons onto the prepared baking sheets, spacing them evenly, to make 24 cookies. Press the cookies with lightly dampened fingers to flatten them slightly-they will spread further as they bake.
- Bake until the cookies are light golden around the edges, 8 to 10 minutes, rotating the pans top to bottom and front to back halfway through baking. Let the cookies cool on the pan for 5 minutes, then transfer them directly to a wire rack to cool completely, sliding a spatula under them if they do not release easily.
