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A Peach Ice Cream Sandwich, in the Style of Augusta National
Ingredients
  • subheading: PEACH TRUCK ICE CREAM SANDWICHES (YIELD: 10 SANDWICHES):
  • subheading: FOR THE BUTTERMILK ICE CREAM (YIELDS ABOUT 4 CUPS):
  • 2 medium peaches, peeled, pitted, and chopped
  • 1 cup whole milk
  • 2 tbsp. cornstarch
  • 2 oz. cream cheese, room temperature
  • ⅛ tsp. fine sea salt
  • 1¼ cups heavy cream
  • ⅔ cup granulated sugar
  • 2 tbsp. light corn syrup
  • ½ cup buttermilk
  • subheading: FOR THE ICE CREAM SANDWICHES:
  • 1¼ cups cake flour
  • 1¼ cups all-purpose flour
  • 1½ tsp. cornstarch
  • ¾ tsp. baking soda
  • ½ tsp. kosher salt
  • ¼ tsp. cream of tartar
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp. vanilla extract
  • 1 cup unsalted butter, melted and cooled slightly
  • 4 cups the Peach Truck Peach Buttermilk Ice Cream (recipe above)
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