Peach Cobbler Ice Cream
Peach Cobbler Ice Cream is a creamy, dreamy dessert that brings together the beloved flavors of fresh peaches and buttery, cinnamon-spiced cobbler crumble. This easy-to-make ice cream recipe features a rich custard base made with heavy cream and whole milk, homemade peach compote, and a crunchy crumble topping that mimics the classic peach cobbler. It’s perfect for hot summer days or as a delightful treat any time of the year.
Equipment
- Ice Cream Maker (optional): 1 unit
- Saucepan: 2 medium
- Whisk: 1 unit
- Mixing Bowls: 2 medium
- Baking Sheet: 1 unit
- Spatula: 1 unit
- Container for freezing ice cream: 1 unit
Ingredients
For the Peach Compote:
- 4 ripe peaches peeled, pitted, and chopped
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon juice
For the Ice Cream Base:
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks
For the Cobbler Crumble:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter cold and cut into small cubes
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
Prepare the Peaches:
- In a medium saucepan, combine the chopped peaches, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 15 minutes, until the peaches break down and the mixture thickens into a syrupy compote. Remove from heat and set aside to cool.
Make the Ice Cream Base:
- In another saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves completely and the mixture starts to steam, but don’t let it boil.
- In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the hot cream mixture into the egg yolks to temper them, whisking constantly. Then, slowly add the egg mixture back into the saucepan with the cream. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in the vanilla extract. Let it cool completely.
Make the Cobbler Crumble:
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, sugar, cinnamon, and salt. Add the cold butter and cut it into the dry ingredients with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Spread the crumble mixture on a baking sheet and bake for 10-12 minutes, or until golden brown. Remove from the oven and let cool.
Churn the Ice Cream:
- Once the ice cream base has cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream has reached a soft-serve consistency, gently fold in the peach compote and crumble topping.
Freeze the Ice Cream:
- Transfer the ice cream to a container and smooth the top. Cover the surface with plastic wrap to prevent ice crystals from forming and freeze for at least 4-6 hours, or until firm.
Serve:
- Scoop the ice cream into bowls or cones and enjoy! For extra flavor, top with additional crumble or fresh peach slices.
Notes
- Ripe Peaches: The fresher and riper the peaches, the better the flavor. Use peaches that are slightly soft to the touch, with a sweet aroma for the best results.
- Crumble Texture: Make sure the crumble topping is crispy before breaking it up. If you prefer a more crunchy topping, bake it a few extra minutes, but be careful not to burn it.
- Non-Dairy Option: If you want a dairy-free version, you can substitute the heavy cream and milk with coconut milk or almond milk. You can also use a plant-based butter for the crumble.
- No Ice Cream Maker?: If you don’t have an ice cream maker, simply mix the peach compote and crumble into the chilled base, pour the mixture into a container, and freeze. Stir it every 30 minutes during the first few hours to break up ice crystals for a smoother texture.