rsvp redux september - peach-snickerdoodle milk shakes

It's a bit sad to let summer go. We look forward to partaking in the amazing produce all year long. But before we leave the sunny days of summer, we need to have one last hurrah.

We recently joined Barbara of Vino Luci at RSVP Redux to celebrate the part of Bon Appetit magazine dedicated to the restaurant recipes desired by readers. Since the blueberry cornmeal pancakes look so amazing here and here, we decided to go with the Peach Snickerdoodle Milk Shakes.

I'm a pretty strict chocolate girl. I hardly ever stray from my chocolate ice cream, and for this recipe from 8oz Burger Bar, I'm really glad I did. We were able to use the very last peaches of the summer and put beautiful, soft snickerdoodles in the glass and on the side (you really need one to just scoop up the peach loveliness.) This simple recipe can be finished in probably 30 minutes. And there's no milk added to the ice cream, which makes the milk shake really thick and wonderful.

You could probably use frozen peaches for this, but if you can still find them, run and get some fresh peaches.

note: we used Pepperidge Farm Soft Baked Sanibel snickerdoodles. Great choice.

Say goodbye to summer one last time. Until next year.

recipe | peach-snickerdoodle milk shakes from 8 oz Burger Bar in LA

Bon Appetit RSVP, September 2010

4 servings

• 4 T sugar, divided
• 2 t plus pinch of ground cinnamon
• 4 yellow peaches (about 1.5 lbs, halved, pitted, cut into 1/2 inch wedges with skin)
• 1/4 t fresh lemon juice
• 4 c. vanilla ice cream
• 2/3 cup crumbled purchased snickerdoodle cookies puls additional for garnish

Mix 2 tablespoons sugar and 2 teaspoons ground cinnamon in small bowl. Set aside. Cook peach wedges, lemon juice, remaining 2 tablesppons sugar, and pinch of ground cinnamon in heavy large skillet over medium-low heat until peaches are soft and begin to fall apart, stirring often, about 5 minutes. Remove form heat and cool peach compote completely. (Peach compote can be make 4 hours ahead. Cinnamon sugar can be covered and stored at room temperature. Refrigerate and cover compote.)

Puree 2 cups vanilla ice cream, 1/3 cup crumbled snickerdoodle cookies, half of cinnamon sugar, and half of peach compote in blender until smooth. Divide milk shake between 2 tall glasses. Repeat with remaining ingredients. Sprinkle additional crumbled snickerdoodle cooies over milk shakes and serve.