peach crumble ice cream
 
 
Author:
Serves: 8
Ingredients
  • for the crumble
  • ½ stick unsalted butter, cut in cubes and chilled
  • ¼cup plus 2tbsp all-purpose flour
  • pinch ground cinnamon
  • 3tbsp brown sugar
  • ⅛tsp kosher salt
  • ¼cup plus 2tbsp old fashioned oats
  • 3 large peaches pitted, peeled and diced
  • ¼cup brown sugar
  • for the ice cream
  • 2cups whole milk, (divide 2tbsp out)
  • 1¼cup heavy cream
  • ⅔cup granulated sugar
  • 2tbsp light corn syrup
  • 1 cinnamon stick
  • 1½tbsp cornstarch
  • 4tbsp full-fat cream cheese, room temperature
  • ¼tsp kosher salt
  • 2tbsp pure vanilla extract
  • seeds from the inside of 1 vanilla bean (optional but highly recommended)
Instructions
  1. Preheat oven 350degreesF. Combine flour, cinnamon, 3tbsp brown sugar and salt in a bowl. Cut in butter with pastry cutter until butter is about pea size. Add oatmeal and combine well. Spread mixture out on a baking sheet and bake for 20 to 30 minutes - until browned. Allow to cool completely, and then break into small pieces. (I do the crumble first so it's good and cool before adding to the ice cream.) Set aside.
  2. While oven is on place peaches on a baking sheet and toss with brown sugar. Roast for 15 minutes. Allow to cool completely and set aside.
  3. To make the ice cream combine milk (except 2tbsp), cream, sugar, corn syrup and cinnamon stick in a medium saucepan. Allow to come to a low boil for 4 minutes.
  4. Mix the reserved 2tbsp of milk and cornstarch in a small bowl. Remove the cinnamon stick from the hot milk mixture and add cornstarch slurry, vanilla extract and vanilla seeds. Allow to boil for 2 to 3 minutes - liquid should easily cover the back of a wooden spoon.
  5. Mix cream cheese and sea salt in a small dish. Add slowly to the hot milk mixture. Stir will to combine. Pour hot liquid into a large ziplock freezer bag. Place in an ice bath (large bowl filled mostly with ice and some water). Allow to come to a complete cool in the ice bath (about 30 minutes).
  6. Pour mixture from bag into our ice cream maker. Churn according to your machines directions (mine takes about 30 minutes).
  7. Once ice cream is done place ⅓ in freezer safe dish and layer with ⅓ peaches/crumble (which are both cooled completely). Repeat 2 more times.
  8. Place parchment paper on surface of ice cream then seal with lid or plastic wrap. Freeze in the coldest part of freezer for at least 3 hours. Enjoy!
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/08/12/peach-cobbler-ice-cream/