Restaurant 222 Peach Cobbler

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Restaurant 222 Peach Cobbler to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Restaurant 222 Peach Cobbler, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• BOURBON ICE CREAM
• 3 cups bourbon whiskey
• 2 cups milk
• 1 quart heavy cream
• 2 cups white sugar
• 12 egg yolks
• HONEY CINNAMON ICE CREAM
• 12 egg yolks (optional)
• 2 cups milk
• 1 quart heavy cream
• 3 cups honey
• 6 cinnamon sticks
• ALMOND BREAD CRUMBS
• 1 cup chopped almonds
• 1 cup all-purpose flour
• 2 cups confectioners' sugar
• 2 3/4 cups dry bread crumbs
• PEACHES
• 1/2 cup water
• 2 tablespoons white sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 12 fresh peaches - peeled, pitted
• and chopped
• 1/2 teaspoon ground cinnamon
• To Make Bourbon Ice Cream: Combine bourbon, 1 pint milk, 1

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

quart cream, 2 cups sugar and 12 egg yolks in top of double boiler

Step 2: Technique & Execution

Cook, stirring, until mixture coats the back of a metal spoon. (If eggs start to curdle, remove from heat and stir vigorously until smooth.) Strain

Step 3: Technique & Execution

Pour strained mixture into freezer canister of ice cream maker

Step 4: Technique & Execution

Freeze according to manufacturer's directions

Step 5: Technique & Execution

To Make Honey Cinnamon Ice Cream: Combine 12 egg yolks, 1 pint milk, 1 quart cream, honey and cinnamon sticks in the top of a double boiler

Step 6: Technique & Execution

Cook, stirring, until mixture coats the back of a metal spoon. (If eggs start to curdle, remove from heat and stir vigorously until smooth.) Strain