Coconut-Peach Cobbler with Bourbon-Pecan Ice Cream

Ice Cream:
4 cups vanilla ice cream, softened
1/4 cup chopped pecans, toasted
1/4 cup bourbon

Crust:
2 cups flour
3 tbsp. sugar
1 tbsp. baking powder
1/4 tsp. salt
1/2 cup flaked sweetened coconut, toasted
6 tbsp. chilled butter, cut into small pieces
1/2 cup evaporated milk
2 large egg yolks

Filling:
4lbs. sliced peeled peaches
1 cup packed brown sugar
6 tbsp. flour
1/4 tsp. nutmeg
1 tbsp. sugar

To prepare ice cream, combine vanilla ice cream, chopped pecans, and bourbon
in a bowl; cover and freeze mixture for at least 3 hours.

To prepare crust, Combine 2 cups flour, sugar, baking powder, and salt in a
food processor; pulse 2 times or until blended. Add coconut and butter;
pulse 10 times or until mixture resembles coarse meal. Combine milk and
egg yolks. Remove 1 tbsp. milk mixture; set aside.

With processor on, slowly pour remaining milk mixture through food chute;
pulse 5 times or just until blended. Gently press mixture into a 6” square
on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for
at least 30 minutes. Roll dough, still covered, into a 14 x 10 rectangle.

To prepare filling, combine sliced peeled peaches, brown sugar, flour, and
nutmeg in a large bowl; spoon into a 13 x 9 glass baking dish coated with
cooking spray. Remove one sheet of plastic wrap from dough; place dough on
peach mixture, pressing to edge of dish. Remove the remaining sheet of
plastic wrap; brush dough with reserved milk mixture. Cut 6 slits in
dough, and sprinkle with 1 tbsp. sugar. Bake at 350° for 35 minutes or
until golden. Let stand 30 minutes on a wire rack.

Serve with bourbon-pecan ice cream.

16 servings