Peach Crumble Ice Cream Recipe
Ingredients
- 2 cups whole milk divided
- 1 ¼ cup heavy cream
- ⅔ cups granulated sugar
- 2 tablespoons light corn syrup
- 1 ½ tablespoon cornstarch
- 4 tablespoons full-fat cream cheese room temperature
- ¼ teaspoon sea salt
- 2 tablespoons vanilla extract
- 2 ½ teaspoon ground vanilla bean optional, but recommended
- 1 cinnamon stick
For the Peach Crumble
- 3 semi-ripe peaches peeled andchopped in cubes
- ¼ cup brown sugar
- 1 stick butter cut in cubes and chilled
- ¾ cup all-purpose flour
- ⅛ teaspoon ground cinnamon
- ¼ cup plus 2 tablespoons brown sugar
- ¼ teaspoon salt
- ¾ cup old 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.