Homemade Peach Pie Custard Ice Cream

I love pie. I love pie with ice cream more. Sometimes I even like putting pie and ice cream in a blender and turning it into a milkshake. Well, this time I dumped pie into my ice cream maker and made PEACH PIE ICE CREAM. This is the perfect way to use left over pie, and you can experiment with different pie flavors, which I will be doing immediately. For the purpose of this demonstration, I will use peach pie.
Peach Pie Ice Cream Recipe via MelodramaI should note that this isn’t one of those “no churn” recipes, so you’ll need an ice cream maker. I use a small $60 Cuisinart machine and it works great.

What You’ll Need:
1/2 of a peach pie, refrigerated
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided in half
1/2 teaspoon salt
5 large egg yolks
2 teaspoons vanilla extract

Beat the egg yolks and half of the sugar together until the mixture is pale and thick.

Meanwhile, over medium-low heat, whisk together milk, cream, the remaining half of the sugar, and salt in a saucepan until mixture to a slight boil.

Once the cream mixture reaches a slight boil, slowly pour and whisk in 1/3 of it into the egg mixture. Add the combined egg/cream mixture back into the saucepan and stir constantly over low heat until the mixture thickens enough to coat the back of a wooden spoon. Do not boil or the eggs will over cook and scramble. This should take about 3-4 minutes.

Once the mixture is thickened, pour through a fine mesh strainer and bring to room temperature. You can let it sit on the countertop, or you can use an ice bath to cool it down faster. Then cover and refrigerate for at least 2 hours.

Peach Pie Ice Cream RecipeMeanwhile, rough chop your pie into pieces and refrigerate until the ice cream base is ready.

Once the mixture is cold, pour it into your ice cream maker and let it churn to a soft serve consistency, about 20 minutes. Transfer to a cold bowl and evenly fold in pie pieces. Transfer to an airtight ice cream container and freeze for about 2 hours.


Peach Pie Ice Cream Recipe via Melodrama The chunks of peaches are my favorite.Peach Pie Ice Cream Recipe via Melodrama

No, just kidding, the chunks of pie crust are my favorite.Peach Pie Ice Cream Recipe via Melodama

Now grab yourself a pie, and all of the above mentioned dairy, and make yourself this ice cream immediately.


Mexican Hot Chocolate Pie with Maria Cookie Crust

One of my favorite treats when I was a kid was Abuelita Mexican hot chocolate and Maria cookies. I would always dip the cookies in my hot chocolate, just like my grandma did with her coffee, and experience the pure joy that only food gives me. I was having a late night craving and had the wild I had the idea of putting the flavors together in pie form. Sometimes I don’t want to drink hot chocolate, but I pretty much always want to eat pie. So I made my dream a reality.

Mexican Hot Chocolate Pie

This pie has a crispy buttery cookie crust, much like a graham cracker crust. The filling is fudgey and gooey with a crackled top, and has all the flavor of Mexican hot chocolate.

Mexican Hot Chocolate PieQuick Note about Pie Pan Size:

For this recipe I used a 9 inch pie pan. You can use whatever you have, but if you use smaller pans you may not end up using all of your crust mixture or filling. But that’s ok, it’s better to make more and have some left over than not have enough.

Maria Cookie Crust

2 cups Maria cookie crumbs (1-2 packages of Maria cookies)

1 stick butter, melted

Mexican Hot Chocolate Pie

Pre-heat oven to 350 degrees. Use a blender or food processor to finely crush your cookies into crumbs. (If you don’t have either of those appliances, put the cookies in a large ziplock bag and crush them with a rolling pin.) Melt butter on stove stop or microwave. Mix melted butter and crumbs together until it has a wet sand consistency. It should hold together when you pinch it. If your crust is still a little dry and won’t hold together, you can add a bit more melted butter until it does. Put in pie pan and use your hands or a measuring cup to press and flatten the crumbs to the bottom and up against the sides.

Mexican Hot Chocolate Pie

Bake at 350 degrees for about 7-10 minutes until it has just set to the touch. You don’t want to over-bake or over brown it, since it’ll bake more with the filling. Set it aside to cool.

Mexican Hot Chocolate Filling

4 ounces Mexican Hot Chocolate, such as Abuelita

1 cup (2 sticks) butter

1.5 cups sugar

4 eggs

1 cinnamon stick

Mexican Hot Chocolate Pie

Pre-heat oven to 375 degrees. Beat eggs in a small bowl and set aside. Chop chocolate to make it easier to melt. Melt butter and chocolate together in a sauce pan with cinnamon stick over medium-low heat. Add the sugar and remove from heat. Remove cinnamon stick. While stirring constantly, add eggs and beat well until smooth.

Mexican Hot Chocolate Pie

Pour filling mixture into prepared pie crust until it almost hits the top edge of the crust. Do not over fill the pan.

Bake at 375 for 25-30 minutes on center rack. The pie should be just barely set but remain gooey in the middle, and have a crackled top. It will set more as it cools.

Mexican Hot Chocolate Pie

Serve warm or room temp with ice cream or whipped cream. YUM!

Genius “Thanksgivukkah” Ideas

Ladies and gentiles, we are about to experience a rare occurance! The year of Thanksgivukkah is upon us! This happens like once every 70,000 years. The internet is buzzing with crossover recipes and ideas because who doesn’t enjoy a hybrid holiday? Here are some genius ideas for your Thanksgivukkah menu and celebration:

Let’s start with my pumpkin challah recipe, but make sure you braid it for authenticity purposes.

Pumpkin Challah

Next, you need latkes. Skip the applesauce and use cranberry sauce instead. Better yet, top it with turkey like they did here.

Potato Latkes Topped with Turkey and Cranberry Chutney #thanksgivukkahpotluck

Did someone say Kugel? Anna over at POPSUGAR shares her Pecan-Cranberry Noodle Kugel.

How about sweet potato muffins topped with brisket and cranberries?

Buzzfeed came up with a pretty amazing Thanksgivukkah menu and DIY projects, so head over there for more ideas. Like this Maneschewitz-Brined Turkey.

You can make my pumpkin challah bread pudding if you wannnntttt…

Pumpkin Bread Pudding-4

If you want to play something other than dreidels get your hands on the Magical Mitzvah Park boardgame.

Happy Thanksgivukkah and chag sameach!

Salted Chocolate Chip Cookies

A couple of months ago Jvee and I had dinner at Misfit in Santa Monica where they end each meal with complimentary salted chocolate chip cookies. I KNOW. It was my first time trying them and they were amaze. I never wanted to eat a chocolate chip cookie without salt on it again. We have a few cookie recipes that we’ve collected and adapted over time. Now this is one of them. These are a soft, salty-sweet cookie that is surprisingly enjoyable.


2 1/4 cups flour
1/2 teaspoon baking soda
2 sticks unsalted butter
1 cup light brown sugar
1/2 cup sugar
1 tsp pink sea salt, plus more for sprinkling
2 tsp pure vanilla extract
2 eggs
2 cups semi-sweet chocolate chips

Pre-heat oven to 350 degrees. Sift or whisk flour and baking soda together. Beat butter and sugars together until fluffy. Add eggs, vanilla, and salt and blend well. Slowly add dry ingredients into the wet mixture. Stir in the chocolate chips until evenly distributed. Use a spoon or cookie scoop and drop dough onto a baking sheet lined with parchment paper or a silicone mat. Bake for 11 minutes. Remove from the oven and sprinkle with your choice of sea salt or fluer de sel. Let cool.