2 ½teaspoonground vanilla beanoptional, but recommended
1cinnamon stick
For the Peach Crumble
3semi-ripe peachespeeled andchopped in cubes
¼cupbrown sugar
1stick buttercut in cubes and chilled
¾cupall-purpose flour
⅛teaspoonground cinnamon
¼cupplus 2 tablespoons brown sugar
¼teaspoonsalt
¾cupold fashioned oats
Instructions
Combine the milk (except for 2 tablespoons), cream, sugar, corn syrup, and cinnamon stick in a pot and bring to a boil on medium-high heat for about 4 minutes and remove from heat.
Take the remaining milk and the corn starch and mix well to form a slurry. Remove the cinnamon stick and add the slurry to the pot along with the vanilla extract and ground vanilla beans and put back on the heat until the mixture is thick and creamy - about 2 - 3 minutes.
Cream the cream cheese and salt together and slowly add to the cream. Fill a large bowl with ice and water (heavy on the ice). Fill a large freezer bag with the hot cream mixture and place it in the bowl to chill, adding more ice as needed. Put the bowl in the refrigerator. It should take about 30 minutes for the cream to fully cool.
Coat the peaches in the brown sugar. Roast the peaches in the oven at 350 degrees for about 15 minutes.
Pour the chilled cream in your ice cream maker and make according to manufacturer instructions.
While the ice cream is in the maker, coat the peaches in the brown sugar and roast in the oven at 350 degrees for about 10 - 15 minutes.
Mix the butter, flour, cinnamon, brown sugar, and salt in a bowl. Use a pastry cutter to cut the butter in the mixture. Mix in the oats. Place on a baking sheet and break up any extra large pieces. Bake for about 30 minutes, or until a golden brown.
Alternate adding chunks of peach, crumble and ice cream in layers in your ice cream container until all the peach and ice cream is used up. If there is any crumble left, place in an airtight container and freeze up to a month.
Cover the ice cream and place in the back of your freezer for an additional 3 hours, or until completely set.
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