Peaches are delicious. Peaches in the summer are divine. There is nothing like eating a perfectly ripe and juicy peach on a hot summer day. Or maybe there is something better…how about Peaches n’ Cream Cobbler Ice Cream on a hot summer day?
Yeah, I’ll take some of that please.
Almost every summer since I can remember we have traveled up to Utah to spend time with close friends and family. My mom would take us as kids for almost four weeks in a row during the summers to get out of the Texas heat. We would stay with my grandparents and play with our cousins down the street everyday all day long.
The two things I remember most vividly during these summer breaks were the gorgeous weather and the fresh fruit.
My grandma had almost every fruit tree you could imagine in her backyard including apricots, plums, cherries and even a grape vine. We would spend days picking fruit off the trees and eating them in between wreaking havoc in the neighborhood. And I mean that sincerely, I caused a bit of trouble during my summers in Utah.
In fact it was a yearly tradition to sneak out in the middle of the night with my cousin to toilet paper some poor unknowing victim. Man we thought we were sly. Turns out my parents always knew but just never stopped us. I guess they figured A) we’re in Orem, Utah…it’s a pretty safe place to be running around even in the middle of the night, and B) there are worse things teenagers could do.
I think I actually got in more trouble one night by my grandma from microwaving a cheese quesadilla without cleaning up after myself than for actually sneaking out in the middle of the night. Neat freak syndrome kind of runs in the family.
But enough of my rebel teenage antics. In all reality I’ve always been a bit of a goody goody…to a fault. Back to fruit, fresh fruit.
Although my grandma didn’t have a peach tree, there was a peach orchard across from her neighborhood and she always seemed to have fresh peaches on hand. I couldn’t get enough of them. To this day I almost cry eating peaches because they just don’t live up to those delicious Utah peaches. I even stopped buying them for a while to avoid the utter disappointment.
But, alas, everyone and everything deserves a second chance.
I recently bought some peaches that were surprisingly and refreshingly sweet and juicy. It was cause to celebrate. And what is better for celebration than some ice cream? Please don’t answer, “cake and ice cream!” Geez, what do you expect? I bake all day long??? Be happy with just the ice cream! Hehe, just teasing.
You know if I’m going to make something it’s going to be above and beyond, and that is exactly what this ice cream is. It doesn’t need any cake to go with it. It’s peach cobbler ice cream. As in I baked a gluten free cobbler crumble in the oven just so I could mix it into the homemade peach ice cream. And it was so worth it!
Plus I created a pretty dang tasty cobbler topping recipe that inspired me to make a Plum and Blueberry Maple Fruit Crisp that is out of this world.
No matter what your love obsession with peaches is like. Whether or not you have as grand of a love story with them as I do, you will fall in love with this creamy and fruity summer treat.
Whip out those cones or pull down those bowls for a little scoop of heaven. Or heck, make it a big scoop even.
- For Ice Cream:
- 1½ cups whole milk
- 1½ cups heavy cream
- 2 teaspoons vanilla
- 2 eggs
- 3 egg yolks
- ¾ cup granulated sugar
- 2 cups finely diced peaches
- ⅓ cup brown sugar
- 2 tablespoons lemon juice
- For Crumb Topping:*
- ¼ cup gluten free oats
- 1 tablespoons oat flour
- 1 tablespoons tapioca flour
- 2 tablespoons almond flour
- 2 tablespoons finely chopped pecans
- ¼ cup brown sugar
- ¼ teaspoon xanthan gum
- ¼ teaspoon baking soda
- dash of salt
- 3 tablespoons salted butter, slightly chilled and cut into tablespoon slabs
- Combine the milk, heavy cream and vanilla in a saucepan and bring mixture to a slow boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
- Combine the eggs, egg yolks, and granulated sugar in a medium mixing bowl. Beat on medium speed until thick and smooth, about 2 minutes.
- Finely dice peaches (I don't like big chunks) and set in a smaller bowl. Mix peaches with lemon juice and brown sugar. Let sit and macerate for at least two hours in fridge.**
- After the milk and cream mixture has simmered for 30 minutes, turn heat off and remove 1 cup of the hot mixture and slowly pour into the egg mixture while mixing on low speed. When mixture is thoroughly combined, pour egg mixture into sauce pan and stir to combine. Increase heat to medium low and stir constantly until mixture is thick enough to coat the back of a spoon, 8-10 minutes. Make sure to not let mixture boil.
- Pour mixture into a bowl and cover with plastic wrap, making sure that the plastic wrap is touching the custard to avoid a skin forming on top. Place in the fridge for at least 6-8 hours or until completely chilled through.
- To make crumb topping preheat oven to 325 degrees, move baking rack to lower portion of the oven and line a small baking sheet with parchment paper. Combine all dry ingredients in a small mixing bowl. Using a fork, cut in butter slabs. Using fingers, mix entire mixture making sure butter is dispersed throughout. Pour mixture onto parchment paper and bake in oven for 15-18 minutes, stirring mixture after 10 minutes and every 2 minutes after to avoid burning until crumb topping is lightly browned. Let sit for at least 10 minutes to cool before crumbling.***
- To make ice cream, drain peaches, reserving the juice. Pour chilled custard and peach juice into ice cream maker. Follow manufacturer directions, adding diced peaches and crumb topping during last 5 minutes of churning. You may leave some crumb topping out to serve on top of ice cream if you desire.
- Recipe is for 1½ quart or larger ice cream maker.
**I prepare the custard, diced peaches and crumb topping the day before so it has enough time to chill in the fridge before making.
***If the crumb topping is still soft (not crunchy) after cooling, bake it in the oven for an additional 5 minutes at 325 degrees and let cool to get a crisper topping.
