- school and it’s evil 8 am classes are back
- the days quickly get shorter,
- the weather gets colder and wetter, and
- all of the beautiful local fruits and berries disappear from the produce aisle
Last week I stocked up on some Okanagan peaches to make this delicious Peach Crumble Ice Cream! I adapted a recipe that I found online by removing a few ingredients, and coming up with a makeshift crumble mixture to churn in at the end. “Unreal” was just one of the words my sister used to describe this dish, and who would I be to disagree with someone of such discerning taste?
This recipe involves a few different steps and requires cooling time in the fridge at various points. Therefore the earlier in the day that you get started on this, the earlier to you get to enjoy it!
Peach Crumble Ice Cream
Source: adapted from She Wears Many Hats
- 1 ½ pounds fresh peaches, peeled, pitted, and cubed
- 1 tsp cinnamon
- ¼ cup brown sugar
- ¾ cup sugar
- 2 cups whipping cream, divided
- 1/8 tsp salt
- 1 cup whole milk
- 2 tsp vanilla extract
- ¼ cup brown sugar
- ¼ cup flour
- ¼ cup oats
- 2 tsp cinnamon
- Pinch of salt
- 3 Tbsp cold butter
- In a large skillet over medium heat, simmer the peaches, brown sugar, and cinnamon until the peaches soften and the mixture reduces (approximately 15 minutes). Transfer to a glass bowl and chill in the refrigerator until cool.
- In a small sauce pan, heat 1 cup of whipping cream, sugar, and salt over medium heat until the sugar is dissolved (stirring regularly). Remove from heat and allow mixture to cool in fridge for about 10 minutes.
- In a medium mixing bowl, add remaining whipping cream, milk, and vanilla. Add the cooled cream and sugar mixture, half of the peaches and whisk to combine.
- Refrigerate mixture until absolutely cooled (the colder the better!).
- Add chilled mixture to ice cream maker and churn according to the directions (I used my Kitchen Aid ice cream maker attachment and churned for about 20 minutes).
- During the last minute of churning, add ¼ of the crumble mixture, and the remaining peaches.
- Transfer to a container, spreading a thick layer of ice cream and sprinkling with the remaining crumble. Repeat this process until all of your ice cream is in the container. This will give a nice rippled effect when scooped.
- Preheat oven to 375 degrees.
- Combine all dry ingredients in a small bowl, whisking to combine.
- Work the butter in with your fingers, breaking it up, until the mixture is crumbly, but cohesive.
- Bake until the mixture is browned and crisped (10-15 minutes), keeping an eye on it to prevent over-baking.
- Once cooled, break apart by hand.