Individual Georgia Peach
Ice Cream Cakes
Chocolatier July 1999

Yield: 8 servings
Preparation: 1 hour and 50 minutes plus
baking, cooling and freezing times

Butter Cake:
1 1/2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted
butter, such as Land O’Lakes, softened
3/4 cup granulated sugar
3 large egg yolks
1/2 teaspoon almond extract
1/2 cup milk

Peach Ginger Glaze:
1 1/2 cups peach preserves
3 tablespoons Cognac or brandy
2 tablespoons finely chopped
crystallized ginger

Fresh Peach Ice Cream:
2 cups peeled and finely chopped
ripe peaches
1/2 cup granulated sugar, divided
1/4 cup light corn syrup
4 egg yolks
1 1/2 cups half-and-half
1 cup heavy cream, divided
1/2 teaspoon vanilla [or
almond] extract

Assembly:
1 cup finely ground gingersnaps
[We use Amaretti cookies.]
3 unpeeled small, ripe peaches,
cut into 1/8-inch slices

Make the butter cake:
1. Position a rack in the center of the oven and preheat to 350 degrees F. Line the bottom of a 15 1/2-by-10 1/2-inch jelly roll pan with aluminum
foil, leaving a 2-inch overhang on the short ends of the pan. Butter the aluminum foil and the sides of the pan. Lightly dust the bottom and
sides of the pan with flour and tap out the excess.
2. Sift together the flour, baking powder and salt. In the 4 1/2-quart mix-
ing bowl of a heavy-duty electric mixer using the paddle attachment,
beat the butter for 2 minutes, at medium speed or until creamy. Add
the sugar and continue beating for 2 minutes, or until the mixture is
light in texture and color. One at a time, beat in the egg yolks, beat-
ing for 30 to 40 seconds after each egg yolk is added. Scrape down
the side of the bowl frequently with a rubber spatula to keep the
batter even-textured. Blend in the almond extract.
3. On low speed, alternately add the sifted mixture in 3 additions with the milk in 2 additions, beginning and ending with the sifted mixture.
4. Scrape the batter into the prepared pan. Smooth the top with a rubber spatula. Bake the cake for 18 to 22 minutes, or until the surface of
the cake springs back when lightly touched. Transfer the pan to a wire
rack and cool for 10 minutes. Using the foil edges as handles, lift the
cake from the pan and set it on a wire rack to cool completely.

Make the Peach Ginger Glaze:
5. In a small saucepan combine the peach preserves and Cognac. Cook
over medium-low heat, stirring constantly with a wooden spoon until
the mixture comes to a boil. Remove from the heat and strain the
mixture through a medium-mesh sieve into a bowl. Remove 1/2 cup
of the glaze and set aside to glaze the cakes. Add the chopped ginger
to the remaining glaze and set aside for cake assembly.

Make the ring molds:
6. Cut eight 11 3/4-by-2 1/2-inch strips out of stiff paper (unused manila folders work well). Bring the short ends of each strip together, over-
lapping by 1/2 inch, and tape the outside seams with masking tape.
The ring molds should be approximately 2 3/4 inches in diameter.

Line the molds:
7. Using a 2 3/4-inch round cookie cutter or one of the prepared ring
molds, cut out 8 rounds of the butter cake. Using 1/2 cup of the
reserved peach glaze, brush cakes with glaze. Line a baking sheet
with aluminum foil and place the cake rounds on it. Place one ring
mold over each cake round so that the mold touches the bottom
of the baking sheet.

Make the ice cream:
8. Place the peaches in a large saucepan. Add 1/4 cup sugar and the corn syrup and place over medium heat. Stir until the sugar melts and the
peaches are heated through, about 4 minutes. Pour into a large bowl
and set aside.
9. In a medium bowl, whisk together the egg yolks and remaining sugar
until blended.
10. In a heavy, large non-corrosive saucepan, bring the half-and-half and
1/2 cup heavy cream to a gentle boil. Remove the pan from the heat. Gradually whisk about 1 cup of the hot cream mixture into the beaten
egg yolks until blended. Return this mixture to the saucepan. Continue
cooking over medium-low heat, stirring constantly with a flat-edged
wooden spoon, for 2 to 4 minutes, or until the custard has thickened
slightly. It is done when you can run your finger down the back of
the custard-coated spoon and a path remains for several seconds.
Do not let the custard come to a boil.
11. Remove the pan from the heat. Pour the custard through a medium-
mesh sieve into the peach mixture. Transfer three-fourths of the peach mixture to a food processor fitted with the metal blade and purée until smooth. Pour the purée back into the remaining peach mixture. Add
the vanilla and remaining 1/2 cup cream and whisk to blend. Cover
the surface of the custard with plastic wrap [to prevent a skin from
forming] and refrigerate until cold, at least 2 hours.
12. Scrape the chilled custard into the container of an ice cream maker
and freeze according to the manufacturer’s instructions.

Assemble the cakes:
13. Spoon the freshly churned ice cream evenly into each cake mold,
filling to within approximately 1/2 inch from the top of the mold.
Place in freezer until firm, about 2 hours.

Unmold and garnish the cakes:
14. Remove the molds from the freezer and gently peel the tape off the seams. Carefully remove the molds from the cakes. Gently pat the gingersnap [or Amaretti] crumbs around the sides of each cake,
covering them evenly from the top edge to the bottom. Top the
cakes with fanned, thinly sliced peaches. Warm the Peach Ginger
Glaze until thinned. Drizzle over fanned peach slices. Serve the
cakes immediately.
 

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