Did you know that July is National Ice Cream Month? Celebrate ‘in season’ with this recipe using Michigan fresh peaches!
Peach Crumble Ice Cream Recipe
Base
- 4 cups of heavy whipping cream
- 5 egg yolks
- 3/4-1 cup of maple syrup (depending on how sweet you like your base)
- 1/4 teaspoon of sea salt
- 1 1/2 teaspoons of vanilla extract or vanilla bean paste
- 1 tablespoon of vodka, to prevent ice crystals before you churn
Peach Filling
- 3 1/2 cups of fresh (skins removed) or frozen peaches
- 1/4 cup of maple syrup
- 1/4 cinnamon
- Sprinkle cardamon
- Sprinkle of sea salt
Make the filling the night before you churn your ice cream, so it has time to chill.
Add your peaches to a large saucepan, with spices, and the sea salt, and cook over medium heat, occasionally stirring. Once the peaches have reduced (10-15 minutes), remove them from the heat. I used an immersion blender to slightly blend them up. Let chill overnight.
Crumble Topping
- 1 cup of old-fashioned oats, slightly pulsed
- 1/8 tsp cinnamon
- 1/8 tsp sugar
- 2 tbs brown sugar
- 2 tbs cane sugar
- 5 tbs butter, melted
- 1 tbs flour
For the crumble, melt the butter and then mix everything together.
Instructions
Add your ice cream bowl to the freezer at least 24 hours in advance before you make ice cream.
Add the heavy cream, maple syrup, and salt to a medium-sized saucepan and whisk occasionally. While the heavy cream mixture is cooking, add your eggs to a separate large bowl. Whisk until creamy. Once the heavy cream comes to a boil, remove it from heat. Add about one-third of the heavy cream mixture to the eggs and whisk until well incorporated. Then add the mixture back to the saucepan and whisk well.
Add a candy thermometer to the saucepan. Cook the mixture until the temperature reaches 170 degrees, and remove it while whisking continuously. Strain the mixture using a fine-mesh strainer. Mix in the vanilla.
Pour the mixture into a plastic bag with an ice bath or store it in a large bowl overnight. It’s best if the base is churned within 2-3 days. I usually churn my ice cream the following day.
The next morning, set up your ice cream maker. Remove the base from the fridge and mix in the vodka. Start your ice cream maker and pour the mixture into the ice cream maker.
If your ice cream maker doesn’t have a setting or doesn’t automatically turn off once it’s done, keep an eye on it and set a timer. I usually set a timer for 15 or 20 minutes and just watch the ice cream during that time. You want the ice cream to be almost the texture of soft serve. It should be thick, but scoopable, not hard! Over-churning your ice cream will make your ice cream hard and not very scoopable once it’s frozen. All of the work is really done in the freezer.
Before the ice cream is done line a bread loaf pan with parchment paper.Add a layer of the ice cream into the pan, then top with peach filling and crumble and repeat. You should get about 2-3 layers. Add the ice cream to the bread loaf pan and let freeze for 4-6 hours before serving.
Enjoy!
Tara Snyder is the Digital Media Specialist for Taste the Local Difference. Reach her at [email protected].