Combine the flour, sugar, baking powder, salt and cinnamon in a medium bowl until well blended.
Stir in the milk until just combined.
Pour in the melted butter and fold until large lumps have formed and the mix no longer appears dry.
Add the crumble to a sheet pan lined with aluminum foil.
Bake at 350 for 10-15 minutes or until toasted and crumbly. Set aside to cool completely while you prepare the ice cream.
Roughly chop the peaches and place them in a bowl. Sprinkle with 1/2 cup of sugar, stir, and allow them to sit for 20-30 minutes.
3 peaches,1/2 cup sugar
Blend the peaches and their juices using an immersion blender or food processor to create a peach puree. Set aside and keep at room temperature.
In a medium saucepan, over medium heat, combine the heavy cream, milk, kosher salt, vanilla extract, and sugar. Do not let it boil. Remove from heat.
1.5 cups heavy cream,1 cup whole milk,1 tsp pure vanilla extract,1/8 tsp kosher salt,1/2 cup sugar
Take 1/3 cup of the sugar/milk mixture, and slowly dribble the hot mixture into the egg, whisking very quickly the whole time. Repeat 1/3 cup at a time, 2 more times until 1 cup total of the ice cream base has been combined with the eggs.
Whisk the egg mixture into the rest of the milk, and return the pan to the stove. Cook on medium-low heat for 10 minutes, stirring often.
Remove the ice cream base from the heat and add the peach puree to the pan. Transfer it to the fridge for 3-6 hours or until completely cooled.
5 egg yolks
Add the fully-cooled ice cream base to your ice cream maker of choice, churning until it has reached your preferred level of “doneness” (~20-30 minutes).
Fold the cobbler mix into the freshly churned ice cream.
Transfer the ice cream to an air-tighter container, pressing a piece of plastic wrap over the top of the ice cream, ensuring it makes contact with the ice cream.
Freeze for a few hours for a soft-serve consistency, or overnight for traditional ice cream.
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