If you were raised (or spent any meaningful amount of time) in Texas, you know that Blue Bell ice-cream is king. If you were not, consider this a primer. The ranking is as follows:
- Blue Bell
- Haagen Dazs
No need to mention any others. Yes, I am aware that number three is not even technically ice-cream. 🙂
On the rare occasion that I purchase frozen creaminess to keep in my own fridge, it has to be one of the above-mentioned contenders and, out of respect, I did not purchase any ice-cream (or gelato) at all during the recent Blue Bell moratorium. It was only right. I don’t know how my alma mater, Baylor University, carried on with Dr. Pepper Hour in its absence. Now that it is over, I thought I’d whip up something to celebrate this momentous occasion. This dessert is almost unbelievably quick and easy. The smell of the peaches while baking and the look of the finished product are unequivocally drool-inducing. I cannot say enough about this dish. Rather than continuing to babble on, let’s jump into it.
3 ripe, medium-sized peaches
1 teaspoon cinnamon
2 tablespoons brown sugar
Dash of nutmeg
About six walnuts, chopped
1 tablespoon butter, sliced into six equal parts
1 pint Blue Bell Homemade Vanilla ice-cream (runner-up option: Haagen Dazs Dulce de Leche)
Makes six servings.
Preheat oven to broil setting. Cut peaches in half and remove pits.
*Best way to do this: slice peach all the way through to pit along the natural indentation line. Grip each half firmly and twist your hands in opposing directions to separate. Pit should come out easily but, if not, use a small knife to carefully loosen it.
Arrange peaches flesh side up in a non-stick baking pan and place one slice of butter on the top of each. Add cinnamon, nutmeg, and brown sugar.
Remove from oven and, while still warm, top each peach with half a scoop of ice cream. Sprinkle with walnuts and serve.
Please leave reviews and ask any questions below. Thanks!