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Roasted Peach Crisp Ice Cream

Roasted Peach Crisp Ice Cream

Roasted and caramelized peaches and crunchy oat and pecan crisp swirled into creamy and decadent vanilla bean ice cream.

Course Dessert
Keyword Roasted Peach Crisp ice cream

Ingredients

Roasted Peaches:

  • 2 cups fresh peaches, peeled and pitted, sliced I used 5 small/medium size peaches
  • 2 tbsp light brown brown sugar
  • 1/8 tsp fine sea salt
  • 1/4 tsp ground cinnamon

Crisp Topping:

  • 1/2 cup + 2 tbsp (80g) all purpose flour
  • 1/4 cup (25g) old fashioned oats
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground cinnamon
  • 1/4 cup (50g) light brown sugar
  • 6 tbsp (85g) unsalted butter, cold and cut into chunks
  • 1/4 cup (30g) pecans, chopped and toasted

Ice Cream Base:

  • 1 1/2 cups (355ml heavy cream
  • 1 1/2 cups (355ml) whole milk
  • 1 cup (200g) granulated sugar
  • 1/4 tsp fine sea salt
  • 7 large egg yolks
  • 2 tsp pure vanilla extract
  • 2 tsp pure vanilla bean paste

Instructions

Make the ice cream base.

  1. Set up an ice bath by placing a 2-quart bowl into a larger bowl that has been filled with ice water. Place a strainer over the smaller bowl and set aside.

  2. Combine the milk, cream, sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. Remove from the heat.

  3. In a large bowl, whisk the egg yolks until they have lightened in color. 
  4. Gradually pour some of the milk/cream mixture into the yolks, whisking constantly as you slowly pour. Scrape the mixture back into the saucepan.

  5. Cook over low heat, stirring and scraping the pan constantly with a spatula, until the mixture is silky, thickens and reaches a temperature of 170-175F.
  6. Strain the mixture into the bowl on the ice and stir the mixture over the ice until the mixture cools to room temperature.

  7. Stir in the vanilla and vanilla bean. Cover and refrigerate the mixture for a minimum 8 hours, preferably overnight or 24 hours.

Make the roasted peaches.

  1. Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper to keep the peaches from sticking.

  2. Combine the peach slices, brown sugar salt and cinnamon into a medium size bowl and toss to coat.

  3. Pour the peaches onto the sheet pan. Space them out into one even layer. 

  4. Bake for 25-30 minutes, or until softened, tender and caramelized. Flip the peaches halfway through cooking and rotate the sheet pan.

  5. Let the peaches cool completely on the sheet pan. Once cool, chop the peaches into smaller pieces. Place in a container and store in the refrigerator until the ice cream is ready.

Make the crisp topping.

  1. Preheat the oven to 350F. Line a sheet pan with parchment paper.

  2. In the bowl of a food processor, combine the flour, sugar, cinnamon and salt. Pulse to combine. Add in the oats and the butter and pulse until the mixture comes together and forms large clumps.

  3. Stir in the chopped pecans. Turn out the crisp onto the sheet pan and spread into an even layer.

  4. Bake the crisp for 10-15, stirring halfway through, until deep golden brown.

  5. Let the crisp cool completely then place into a container and store in the refrigerator until the  ice cream is ready.

Freeze and compile the ice cream.

  1. Freeze the custard in your ice cream maker according to manufacturer's instructions. This should take 25-40 minutes. Your ice cream should be thick like soft-serve. 

  2. Once the ice cream is frozen, layer the ice cream, peaches and crisp into the container of your choosing. I used a 9x5 loaf pan. Use a knife to swirl in the peaches and crisp thoroughly. 

  3. Cover the ice cream with cling wrap. Place the ice cream back into the freezer to harden and remove a few minutes before serving. Serve your ice cream scoops with some additional crisp topping sprinkled on top. Enjoy!