It's summer and stone fruit is in season. Of course in San Francisco, summer feels a lot like spring... and winter... but no matter because the summer fruits are here! This ice cream uses a simple vanilla base, ripe juicy peaches, and a sort of cookie crumble.
I used Smitten Kitchen's method for peeling the peaches, and although it was still a messy affair, it proved much faster and easier than any other method I've tried.
For the crumble, I used the recipe my mom gave me for her apple crisp, except I switched out white sugar for brown. Although the switch started as an accident, it yielded a chewy yet crunchy crumble that I was happy with.
I have the Cuisinart ICE-21 Ice Cream and Frozen Yogurt maker, which is perfectly small enough for my tiny kitchen and freezer. It takes only 12-15 minutes for the ice cream for the initial freezing. Smaller ice cream makers can sometimes take too long to freeze the base, which results in a more icy consistency, which can be hard to scoop. To avoid this, I tend to add a glug of vodka (a nearly odorless and tasteless addition) to my base to keep the ice cream from becoming too hard. After all, unscoopable ice cream would be tragic.
Peach Crumble Ice Cream
- 1 1/2 cups whole milk
- 2 large eggs
- 3/4 cup sugar
- 1 vanilla bean, split and scraped, or 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- 3 ripe peaches
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup butter, cubed
For the ice cream base
Beat milk and eggs together in a large saucepan. Add sugar and vanilla bean or vanilla extract, and cook over medium-low heat. Stir constantly with a wooden spoon until slightly thickened and registering 170° F on a thermometer. Remove from heat and allow to cool. Remove hull of the vanilla bean, if using, and stir in cream. Pour mixture through a fine sieve into a bowl and cover surface directly with plastic wrap to prevent skin from forming. Refrigerate at least 3 hours or up to 12 hours.
For the mix-ins
Bring a pot of water to a boil and prepare an ice bath. Make a small x on the bottom of each peach with a paring knife. Gently place peaches in boiling water for about two minutes, then remove them from the pot, and place them in the ice bath. Once cooled, you should be able to easily remove the skins. Chop peaches into chunks.
For the crumble
Pre-heat the oven to 350. Mix flour, sugar, and butter in a bowl with your hands until combined and crumbly. Line a baking sheet with parchment paper, and spread crumble onto the paper. Bake for 15-20 minutes, until golden brown. Let cool, then break up crumble into smaller pieces.
Prepare your ice cream according to the directions of your machine. I do mine in two batches, because my ice cream maker is compact. I start with the base, and once I see a more frozen consistency, I drop in the mix-ins.
Place ice cream in freezer to finish the freezing process (if you can wait that long), then enjoy.