Name: The Kitchen Restaurants Randall And The Giant Peach Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: American
Ingredients: 5 cups fresh peaches; 1 cup sugar; 2 tbs lemon juice; 2 tbs cornstarch; 1 cup water; 4 large egg whites; 1 tsp cream of tartar; 1 tsp vanilla extract; 1 cup sugar (for meringue); 1 9-inch pre-baked pie crust; 2 cups heavy cream; 1 cup whole milk; 1 large vanilla bean (split and scraped); 3 tbs sugar; 1 cup caramel sauce; 3 cups fresh peaches (diced); 1 tbs sugar; 1 tbs lemon juice

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

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Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Peach Meringue “Pie” with Compote of “Crushed” Summer Peaches and Caramel Vanilla Swirl Ice Cream.

In a saucepan, combine the fresh peaches, sugar, lemon juice, cornstarch, and water. Cook over medium heat until the mixture thickens and bubbles. Remove from heat and let cool.

Prepare the Peach Filling

In a bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form and the meringue is glossy. Stir in vanilla extract.

Make the Meringue

Pour the peach filling into the pre-baked pie crust. Top with the meringue, spreading it out to cover the filling completely.

Assemble the Pie

Bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until the meringue is lightly golden.

Bake

In a bowl, whisk together the heavy cream, whole milk, sugar, and vanilla bean (with seeds). Chill the mixture in the refrigerator for at least 30 minutes.

Prepare the Ice Cream Base

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once the ice cream is thick, swirl in the caramel sauce.

Churn the Ice Cream

Transfer the ice cream to a container and freeze for at least 4 hours before serving.

Freeze

In a saucepan over medium heat, combine the diced peaches, sugar, and lemon juice. Cook until the peaches are soft and the mixture is syrupy. Let it cool before serving.

Make the Compote

fresh peaches

sugar

lemon juice

cornstarch

water

egg whites

cream of tartar

vanilla extract

sugar (for meringue)

pre-baked pie crust

heavy cream

whole milk

vanilla bean (split and scraped)

caramel sauce

fresh peaches (diced)