Description
Peach Crumble Ice Cream Recipe
Ingredients:
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tsp vanilla extract
For the Peach Mixture:
2 ripe peaches, sliced
2 tbsp sugar
1 tsp lemon juice
For the Crumble Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup unsalted butter, melted
1/4 tsp cinnamon
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Instructions:
1. Prepare the Ice Cream Base:
In a mixing bowl, whisk together heavy cream, milk, sugar, and vanilla extract until the sugar dissolves.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
2. Prepare the Peach Mixture:
Toss the sliced peaches with sugar and lemon juice. Let sit for 10 minutes.
Mash lightly with a fork to release juices, leaving some chunks for texture.
3. Make the Crumble Topping:
Preheat oven to 350°F (175°C).
In a bowl, mix flour, brown sugar, melted butter, and cinnamon until crumbly.
Spread on a baking sheet and bake for 10-12 minutes until golden brown. Let cool.
4. Combine the Components:
Once the ice cream is churned, fold in the peach mixture and the crumble topping.
Transfer to a container, cover, and freeze for 4-6 hours or until firm.
5. Serve:
Scoop the ice cream into bowls or cups, garnish with fresh peach slices and additional crumble topping.
Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure your ice cream maker’s bowl is fully frozen, typically for 24 hours. Begin by making the crumble topping and letting it cool completely, as warm crumble will melt your ice cream base. While it bakes, prepare the peach mixture; letting it macerate draws out natural juices for a more intense flavor. For the base, whisk the ingredients until the sugar is completely dissolved—this prevents graininess. Churn the base until it reaches a soft-serve consistency. Gently fold in the peaches and their juices along with the cooled crumble, being careful not to over-mix. Finally, transfer to a lidded container, press parchment paper directly onto the surface to prevent ice crystals, and freeze until firm.
Serving Suggestions
Elevate your dessert presentation with these ideas. Serve scoops in chilled bowls or waffle cones. For a decadent twist, drizzle with warm caramel or honey. Pair with a slice of pound cake or a warm brownie for an à la mode treat. Garnish with a sprig of fresh mint alongside the recommended fresh peach slices and extra crumble. For a summer party, use it to create impressive ice cream sandwiches between oatmeal or shortbread cookies.
How-to Summary
In brief: 1) Make and cool the cinnamon crumble topping. 2) Macerate and mash peaches with sugar and lemon. 3) Whisk cream, milk, sugar, and vanilla for the base. 4) Churn the base in an ice cream maker. 5) Fold peach mixture and crumble into churned ice cream. 6) Freeze in a sealed container for 4-6 hours before serving.
Frequently Asked Questions
Can I use frozen peaches? Yes, thaw and drain frozen peaches well to avoid excess water, which can make the ice cream icy.
What if I don’t have an ice cream maker? Pour the base into a shallow, freezer-safe dish. Freeze for 2 hours, then whisk vigorously to break up ice crystals. Repeat every 30 minutes for 2-3 cycles before folding in add-ins and freezing solid.
How long does this ice cream keep? It’s best enjoyed within 1-2 weeks. Store with parchment paper pressed on the surface in an airtight container to maintain texture.
Can I make the components ahead? Absolutely. Prepare the peach mixture and crumble topping 1-2 days in advance and store them separately in the refrigerator and an airtight container, respectively.
Why is my ice cream too hard? This can be due to high water content or insufficient churning. Ensure your ice cream maker is cold enough and churn until thick. The sugar and fat in this recipe naturally help create a softer freeze.
Common Mistakes to Avoid
Avoid these pitfalls for a creamier texture. First, do not add warm crumble topping to the churned ice cream, as it will cause melting. Second, ensure the sugar is fully dissolved in the base before churning. Third, avoid over-mixing when folding in the peaches and crumble to prevent breaking down the crumb texture. Fourth, do not skip the step of pressing parchment paper onto the ice cream before freezing to ward off freezer burn and ice crystals. Finally, resist serving directly from the freezer; let the container sit at room temperature for 5-10 minutes for easier scooping.
Conclusion
This Peach Crumble Ice Cream masterfully combines the creamy comfort of homemade ice cream with the nostalgic flavors of a baked dessert. By following the detailed steps and avoiding common errors, you’ll create an impressive treat that’s bursting with fresh peach flavor and satisfying crumble texture. It’s a perfect celebration of summer produce and is sure to become a seasonal favorite. Enjoy the process and the delicious results!