Peach Raspberry Hamentaschen Ice Cream

9 Mar

“Whoever ushers in Adar*, their joy shall increase!”  

Peach raspberry ice cream and raspberry hamentaschen

Friends, it’s the Jewish month of Adar* and you know what that means? Purim! And hamentaschen, and candy and drinking and fun!

But mostly hamentaschen.

Prepping the peaches

For those of you who are not familiar with these adorable three-cornered treats, Hamentaschen are triangular cookies, traditionally filled with jams, and eaten during the holiday of Passover. Their shape is modeled after the three-cornered hat worn by the holiday’s villain, Haman. The holiday of Purim commemorates the day when Haman cast a lot (aka “pur”, hence the name “pur”im) to determine the day on which he would kill the Jews. After a turn of events, the Jews were not killed and instead, killed the enemies who wished to destroy them (not such a great thing to celebrate in my opinion, as we should not rejoice as our enemies fall…but that’s besides the point). On this joyous holiday we celebrate by donning costumes, giving gifts to the poor, giving food gifts to friends, reading a megillah (scroll book), imbibing, partying, and of course, eating Hamentaschen.

Scraping the vanilla bean and making vanilla sugar

Anyhow…I wanted to make a hamentaschen ice cream, but putting bits of these cookies in the ice cream would get soggy, and nobody likes soggy ice cream. So, my mother suggested making peach raspberry ice cream served with a peach or raspberry hamentaschen on the side. Sounds great to me.

Like usual, I combined a number of recipes to make this treat. Suffice it to say, it may not have been worth the effort. Either it’s not peach season (well, I know it’s not peach season) or I didn’t use enough peaches, or my recipes were just all so-so but I was not impressed. It’s OK, you win some, you lose some. And let’s be clear, this flavor is by no means awful it’s just not my favorite. The hamentaschen, however, now those were the bees knees!  Thanks to Not Derby Pie for this yummers recipe.

Peaches smothered in vanilla bean sugar

Peach Raspberry Hamentaschen Ice Cream

Adapted from Sips and Spoonfuls and Ciao Bella


6 peaches, cut in half, depitted

1 vanilla bean (scraped)

3 tbs sugar

3 cups half-and-half

3/4 cup sugar

2 egg yolks

2 cups frozen raspberries

a few squeezes of fresh lemon juice


Cut the peaches in half and remove the pits. Place skin side down in a baking dish.

Peaches...roasted and toasted

Scrape out the vanilla from the bean and mix with 3 tbs of sugar. Sprinkle over the peaches. Bake at 425 for 15 minutes and then broil for approximately 5 minutes until the tops caramelize and brown a bit.

Remove from the oven and let cool completely. While the peaches are cooling, make the ice cream base. Heat the half-and-half in a large saucepan until small bubbles form around the sides. Remove from heat and set aside. Whisk together the two egg yolks with the 3/4 cup sugar until it thickens (it will get very thick and almost impossible to whisk because you will only be using 2 yolks). Temper the eggs by pouring in the hot milk mixture slowly into the egg yolks, whisking thoroughly until well-blended. Pour back into the saucepan and heat until it reaches 170 degrees Fahrenheit. Set aside and cool.

Adding raspberries to the peach puree

Once the peaches have cooled, remove the skin, and puree in a blender along with any other peach juices that remained in the baking dish. Pour in the milk mixture into the blender and puree with the peaches. Slowly add in the frozen raspberries until the whole mixture is well blended. Squeeze in some lemon juice (to taste) and blend one more time.

There will inevitably be small pieces of peach skin and raspberry seeds in your mixture which you’ll need to strain out. So, pour the mixture a few cups at a time over a fine mesh strainer. Discard the seeds and skin, keeping only the perfectly smooth mixture. Chill completely in the refrigerator before churning.

Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions (approximately 20 minutes). Once it’s finished, transfer to a freezer safe container for at least 2 hours so that it can harden before you serve it.

To enjoy, put 2 hamentaschen on your plate (preferably a raspberry one and a peach one, get it?) along with a scoop of ice cream, and enjoy!

The finished product. Happy Purim!

The Verdict: Eh. I actually had a moral dilemma posting this flavor. You see, I knew from the moment that I roasted the peaches that it wasn’t going to be too flavorful. I didn’t want to waste the precious ingredients, but then again didn’t want to make a yucky flavor, and post it in public. The Husband reminded me that people actually enjoy reading about my failures (thanks peeps!) and that it keeps me honest to post flavors that are not as terrific as the rest. Because, let’s be honest, not every flavor is going to be a winner. While this flavor lacked a little flavor punch, it was still very, very creamy. So, on that note, enjoy this fruity ice cream and if nothing else, Happy Purim!

One Response to “Peach Raspberry Hamentaschen Ice Cream”

  1. Davia March 9, 2012 at 6:01 pm #

    next time you should make hamantaschen “cones” to put the ice cream in!! you can just bake empty hamantaschen dough around… something… and fill it with your peach raspberry ice cream!

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