Peach Crumble Ice Cream

Peach Crumble Ice Cream

Prep Time: 1 - ½ hours, overnight rest period

Cook Time: 55 - 60 minutes

Servings: 10 - 12

Ingredients:

Vanilla custard

• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• ½ cup + 2 tbsp cane sugar
• Pinch of salt
• 4 egg yolks
• 1 vanilla bean

Peach filling

• 3-4 peaches, cubed
• 2 tbsp honey
• 2-3 thyme sprigs (optional)
• Pinch of salt

Oat crumble

• ¾ cup all purpose flour
• ½ cup rolled oats
• ½ cup light brown sugar (dark brown sugar works too)
• 1 tsp ground cinnamon
• Pinch of salt
• 6 tbsp unsalted butter, softened
• 2 tsp vanilla extract

Special equipment

• Ice cream maker (make sure the bowl has been frozen overnight)

Directions:

1. VANILLA CUSTARD: In a pot, simmer the heavy cream, milk, sugar, and salt until the sugar dissolves.
2. In a separate bowl, add the yolks and whisk to combine. Slowly pour in a splash of the warm milk mixture, whisking constantly. Once tempered, add the yolks to the pot with the milk.
3. Put the pot over medium-low heat and gently cook, stirring constantly, until the mixture coats the back of a spoon, about 8 - 12 minutes.
4. Strain the mixture through a sieve, add the vanilla bean pod back into the custard mixture, and set aside to cool at room temp. Cover and chill overnight.
5. PEACH FILLING: In a pot, add the peaches, honey, salt, and thyme (if using). Bring to a simmer over medium heat, then reduce to low and cook until the peach mixture thickens, about 25 - 30 minutes. Stir occasionally and mash the peaches softly while cooking.
6. Pour into a small container, cool, and refrigerate until ready to use.
7. OAT CRUMBLE: Preheat the oven to 350 F. Line a baking tray with parchment paper.
8. In a medium bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Add the softened butter and vanilla, and combine the butter into the dry ingredients using your hands. Refrigerate for 10 minutes, then spread onto the baking sheet.
9. Bake for 15 - 20 minutes, stirring once or twice, until the oat crumble is golden. Remove and cool completely.
10. The next day, add the custard base to a chilled ice cream mixer. Churn for about 15-20 minutes until it thickens to a soft-serve consistency. Add half of the peach mixture and half of the oat crumble and continue to churn until evenly dispersed and thickened.
11. Pour half of the ice cream into a loaf tin lined with parchment. Sprinkle one half of the remaining oat crumble and peach mixture, then layer the rest of the remaining custard. Top with what remains of the oat crumble and peach mixture.
12. Freeze for at least 4 hours before scooping.