Description

Take peach crisp and smash it up with vanilla ice cream and you get this lovely rich peach ice cream laced with crunchy bits of streusel topping. It’s like a pie and ice cream all in one.

Ingredients

Scale

Peach ice cream base

12 ounces frozen peaches (340 g)
1/4 cup granulated sugar (50 g)
2 Tablespoons butter (28 g)
2 cups heavy cream (473 mL)
1 tsp vanilla paste
14 oz can sweetened condensed milk (414 mL)

Cinnamon streusel topping

2/3 cup all-purpose flour (85 g)
1/3 cup light brown sugar (50 g)
3 tablespoons melted butter (36 g)
1/4 tsp ground cinnamon

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Instructions

Set out the peaches to thaw a little while you make the streusel.

Make the streusel

Mix the flour, brown sugar, and cinnamon in a small bowl. Pour over the melted butter and stir to create crumbs.
Set the bowl in the freezer while you prep the peaches.

Saute the peaches

Chop the peaches into 1/2″ chunks. It’s okay if the peaches are still a little frozen; actually, they will be easier to chop slightly frozen.
Mix the chopped peaches with 1/4 cup of sugar.
Melt 2 tablespoons of butter in a skillet.
Saute the peaches over medium low heat just until the juices start to thicken. The goal is to concentrate down the juices so that the ice cream isn’t watered down or icy after freezing. You should be able to let the peaches cook while you bake the streusel. Do not stir these too aggressively as they cook; a stir every once in a while is fine.
When the juices in the peaches are mostly reduced, set aside the peaches to cool, mixing them with the vanilla paste.
Set the bowl and whip attachment you’re using to whip the cream in the freezer along with the cream.

Bake the streusel

Bake the streusel in a 350 oven for 7-10 minutes on a small sheet tray, until the crumbs are light golden in color. If you have a toaster oven, it works perfect for such a small task.
Set the streusel aside to cool while you whip the cream. It will firm up as it cools.

Finish the ice cream

Whiz about 1/3 cup of the peaches with a little cream in a blender just until smooth.
Mix the peach cream, the rest of the whipping cream in your chilled bowl with the chilled beater. Whip the cream until it holds its shape.
Drizzle the sweetened condensed milk over the whipped cream along with the rest of the cooled peaches. Fold everything together just until you no longer see pale streaks of sweetened condensed milk.
Spoon a cup of ice cream into the bottom of a loaf pan. Generously sprinkle the ice cream with the cooled baked streusel topping. Make 2 more layers of ice cream and streusel to fill the pan, finishing the top with a thick layer of streusel.
Cover the ice cream with plastic wrap and then set the pan in the freezer to freeze until the ice cream is scoopable. You should get to soft serve consistency in about 4 hours and more like regular ice cream in 8 hours.
Serve the ice cream with fresh peach slices and a piece of good pie!