Jane’s Sweets & Baking Journal -- janessweets.blogspot.com -- March 2012

Winter Peach Ice Cream and Popcorn Cookies

The ice cream recipe is adapted from The Perfect Scoop, by David Lebovitz; Ten Speed Press, 2007. Please see page 89. The popcorn cookie recipe is adapted from this link at the McCormick  & Company, Inc. site (see their recipe for “Cheesecake Tart with Popcorn Crust and Berries”).


Yield: 6 large cookies and a full quart of peach ice cream

To make the popcorn cookies:

3 generous cups of plain, freshly popped, popcorn

1/3 cup of granulated sugar

1 pinch salt

6 Tbsp. unsalted butter, melted


Preheat oven to 350.


Place all of the popcorn in the large bowl of your food processor. Sprinkle the sugar and salt over it. Pulse repeatedly until the mixture starts to look like the texture of rough cornmeal. Pour in the melted butter and pulse again, a few more times, until it's evenly mixed in. Divide the mixture evenly into the ungreased cups of a muffin-top pan or a regular muffin pan, pressing down to form a flat cookie shape in the bottom. Bake in a preheated 350 oven for 10-15 minutes, or until the cookies look golden around the edges. Let the baked cookies cool on a rack, in the pan, for about 15 minutes or so, then lift each one out carefully using the pointed tip of a sharp knife for leverage to help get them out. They should not stick to the pan. They are kind of delicate, so handle them carefully and let them cool completely. Keep them in an airtight container until you're ready to use them.

For the the ice cream:

2 lbs. of semi-frozen unsweetened sliced peaches, chopped and drained

3/4 cup granulated sugar

1/2 cup sour cream (I suggest using a predictably thick brand, like Breakstone or Daisy)

1 cup heavy cream

1/8 tsp. vanilla extract

1 tsp. peach schnapps

In a large bowl, mix together the peaches and sugar. Let it sit until the peaches are almost completely thawed. Pour the entire mixture into the large bowl of your food processor and pulse repeatedly until there are only small lumps remaining (at this point, if you prefer an ice cream with no little visible pieces of peach, go ahead and puree the mixture until smooth). Add in the sour cream, heavy cream, vanilla, and schnapps, and pulse just until well combined. Pour into a clean container, cover it well, and chill in the fridge for a few hours. Process the chilled mixture in your ice cream freezer according to the manufacturer's directions (I use the ice cream maker attachment that goes with my Kitchen Aid mixer, then I put the churned ice cream into a freezer-safe container and leave it in there for almost a day or so before serving). Let your frozen ice cream soften slightly before serving so it will scoop more neatly.