Peach Cobbler Ice Cream
Roasted and caramelized peaches and crunchy oat and pecan crumble swirled into creamy vanilla bean ice cream.
Equipment
Ingredients
Roasted Peaches
- 2 cups fresh peaches, peeled and pitted, sliced I used 5 small/medium size peaches
- 2 tablespoon light brown brown sugar
- ⅛ teaspoon fine sea salt
- ¼ tsp ground cinnamon
Crumble:
- ½ cup + 2 tablespoon (80g) all purpose flour
- ¼ cup (25g) old fashioned oats
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- ¼ cup (50g) light brown sugar
- 6 tbsp (85g) unsalted butter, cold and cut into chunks
- ¼ cup (30g) pecans, chopped and toasted
Ice Cream Base:
- 1 ½ cups (355ml heavy cream
- 1 ½ cups (355ml) whole milk
- 1 cup (200g) granulated sugar
- ¼ tsp fine sea salt
- 7 large egg yolks
- 2 tsp pure vanilla extract
- 2 teaspoon pure vanilla bean paste
Instructions
Make the ice cream base.
- 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.
- 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.
- In a large bowl, whisk the egg yolks until they have lightened in color.
- Gradually pour some of the milk/cream mixture into the yolks, whisking constantly as you slowly pour. Scrape the mixture back into the saucepan.
- 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.
- Strain the mixture into the bowl on the ice and stir the mixture over the ice until the mixture cools to room temperature.
- 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.
- Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper to keep the peaches from sticking.
- Combine the peach slices, brown sugar salt and cinnamon into a medium size bowl and toss to coat.
- Pour the peaches onto the sheet pan. Space them out into one even layer.
- Bake for 25-30 minutes, or until softened, tender and caramelized. Flip the peaches halfway through cooking and rotate the sheet pan.
- 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 crumble topping.
- Preheat the oven to 350F. Line a sheet pan with parchment paper.
- 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.
- Stir in the chopped pecans. Turn out the crumble onto the sheet pan and spread into an even layer.
- Bake the crumble for 10-15, stirring halfway through, until deep golden brown.
- Let the crumble cool completely then place into a container and store in the refrigerator until the ice cream is ready.
Freeze and assemble the ice cream.
- 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.
- Once the ice cream is frozen, layer the ice cream, peaches and crumble into the container of your choosing. I used a 9x5 loaf pan. Use a knife to swirl in the peaches and crumble thoroughly.
- 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 crumble on top. Enjoy!
Tried this recipe?Let us know how it was!