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Spiked Peach Cobbler Ice Cream
Ingredients:
1 jar of Old Smokey Moonshine Peaches
3 tbsp butter
1 cup + 2 tbsp dark brown sugar
1 cup white sugar
Cinnamon, nutmeg & allspice
Vanilla extract/bean paste
Cornstarch slurry
2 cups heavy whipping cream
1 (14-ounce) can condensed milk
1 (8-ounce) package cream cheese
1 package (5.5 oz) of shortbread cookies (I used Pepperidge Farm cookies)
Caramel sauce, for topping
Recipe:
In a large saucepan, add the entire jar of peaches, along with some butter, 1 cup brown sugar, and white sugar. Let simmer for 5-10 minutes, mixing frequently. Add the spices, vanilla, and cornstarch slurry. Let simmer again until it thickens, then set aside to cool.
Add the heavy cream, condensed milk, cream cheese, vanilla and 2 tablespoons brown sugar to a medium bowl and beat with an electric mixer until well combined and thick.
Add two-thirds of the cooled peaches and some crushed cookies and fold until incorporated.
Pour half of the cream mixture into a chilled loaf pan followed by some peaches, cookies and caramel sauce. Repeat the layers and cover with saran wrap.
Chill in the freezer for 4-5 hours or overnight and enjoy!
