Peach Snickerdoodle Milk Shakes

Published in Bon Appetit Sept. 2010. Adapted from 8oz. Burger Bar.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  tablespoons sugar, divided
• 2  teaspoons  plus pinch ground cinnamon
• 4  yellow  peaches (about 1.5 lbs, halved, pitted, cut into 1/2 inch wedges with skin)
• 1⁄4 teaspoon fresh lemon juice
• 4  cups vanilla ice cream
• 2⁄3 cup  snickerdoodle cookie, store bought (crumbled)

• Garnish

•  additional crumbled  snickerdoodle

Directions

1. 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.).
2. 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.