Gail Simmons: Peach-Chili Cobbler with Honey-Chili Ice Cream

Gail Simmons: Author and Host of Top Chef Just Desserts

Gail Simmons: Author and Host of Top Chef Just Desserts

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So I'm gonna make a Honey Chili Ice Cream. And it's gonna go on top of my Peach-Chili Cobbler. I have a little bit of honey and some chili flakes. I've just let the chilis infuse into the honey. Pour in some sugar. And then I'm gonna pour in some half and half. And this is the base, the custard base. While that's warming, I'm gonna start whisking my eggs together. First, I'm gonna take a little bit of the warm cream and I'm gonna put it into the eggs while I'm mixing them so that it'll be adjusted when you pour it and whisk it right in. I have an ice bath right here. Lots of ice so that it'll cool really quickly. And I can just strain this right in here. When it's cool, I'm gonna put it in a baggie and put it in the fridge overnight to get it nice and cool and let it set. So I have lots of peaches, about four pounds of peaches. Into them, I'm just gonna sprinkle a little bit of corn starch and some sugar. And I'm gonna mix that all up together. And then you're gonna let sit in mass rate for about ten minutes. So it's bring kind of all the juices together and it's also gonna thicken. Alright, so I'm gonna start with all my dry ingredients. Flour, some coarse corn mill, sugar, low baking powder, chilis and a little pinch of salt Pulp it up, and then I'm gonna add in my cold butter that I've broken up into cubes. And then I'm gonna add some honey and some milk. And that will bring it all together. So I'm putting my peaches into my cobbler pan. I'm gonna start dropping my biscuit dough onto the cobbler, and then they'll spread out really nicely. And you can put this in the oven for about an hour, and this is what comes out. Look how pretty that is. Okay I'm gonna finish my ice cream and we're gonna eat. This is the only key the prep that's involved making your own ice cream at home, you need to pre-freeze your churning attachment. So my custard goes right inside. After about a half an hour you just want to take it, put it into a different container, let it freeze over night and that's when the ice cream becomes ice cream. See, perfect bubbly cobbler. [APPLAUSE]
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Gail Simmons: Peach-Chili Cobbler with Honey-Chili Ice Cream


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