Oat Financiers with Peach Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

When I asked friends for their memories of homemade ice cream, the flavor that kept coming up was peach. Baby boomers like me fidgeted through the hand churning of the ice cream machine, but it was worth the wait. Often, the ice cream never made it to the freezer but disappeared behind stabbing spoons as it was devoured right from the canister. My family was generally orderly and gracious, but when it came to peach ice cream, it was survival of the fittest. Whoever got the dasher, usually the last person to crank, went quietly to a corner of the porch to savor it.


Peach Ice Cream

  • 2 pounds ripe peaches
  • 10 tablespoons sugar
  • Large pinch of kosher salt
  • ½ teaspoon freshly squeezed lemon juice
  • 1⅓ cups heavy (whipping) cream
  • ½ cup milk

Oat Financiers

  • 4 ounces (8 tablespoons) unsalted butter
  • cup (3 ounces) whole natural almonds, toasted
  • ¾ cup confectioners’ sugar
  • cup plus 2 tablespoons old-fashioned rolled oats
  • ½ cup all-purpose flour
  • teaspoon kosher salt
  • 4 large egg whites
  • ½ cup granulated sugar
  • 4 fresh peaches
  • ½ teaspoon freshly squeezed lemon juice
  • About 2 tablespoons granulated sugar, optional


To Make the Ice Cream

Peel, pit, and coarsely chop the peaches. Place them in a medium saucepan with 7 tablespoons of the sugar, the salt, and lemon juice. Cook over medium heat, stirring frequently, until jamlike in texture, about 20 minutes. Remove from the heat and let cool to room temperature.

Combine the cream, milk, and the remaining 3 tablespoons sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the liquid begins to bubble around the edges. Transfer to a bowl and cool over an ice bath until room temperature. Stir in the peaches and refrigerate for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

To Make the Financiers

Preheat the oven to 350°F. Grease and flour a 9-by-13-inch baking pan. Tap out the excess flour. Melt the butter in a small saucepan. Cook over medium heat until it turns light brown in color. Strain through a fine-mesh sieve, discarding the solids, and let cool to room temperature. In a food processor, finely grind the almonds, confectioners’ sugar, and the cup oats. Transfer to a medium bowl. Stir in the flour and salt. In another bowl, whisk the egg whites lightly. Whisk in the granulated sugar until combined. Stir in the dry ingredients until blended. Whisk in the butter. Spread the batter in the pan. Sprinkle the remaining 2 tablespoons oats over the batter. Bake until a skewer inserted in the center comes out clean, about 20 minutes. Remove from the oven and let cool to room temperature.

To Serve

Peel, pit, and cut the peaches into 1-inch pieces. Put the peaches in a bowl and taste for sweetness. Add the lemon juice and a little sugar if they are not sweet enough. Trim the edges of the financier cake. Cut the financier cake into 1¼-by-2¼-inch rectangles. Save scraps for nibbling. Place several pieces on a plate, slightly overlapping. Place some peaches next to the cake. Place a scoop of ice cream on top of the peaches. Serve immediately.

In Advance

The financiers can be made 1 day in advance. Cover with plastic wrap and store at room temperature.