Servings: 1 Pint
Calories: 9154kcal
Ingredients
Brown Sugar Vanilla Custard Base
- 360 g whole milk
- 360 g heavy cream
- 150 g light brown sugar
- 4 large egg yolks
- 151 tbsp vanilla extract or 1 tsp vanilla paste
- 1/2 tsp sea salt
Roasted Peach Swirl
- 550 g peaches peeled and sliced
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 splash bourbon or vanilla extract optional
Cobbler Crumble
- 60 g all-purpose flour
- 50 g brown sugar
- 20 g rolled oats
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 57 g unsalted butter melted
Instructions
Brown Sugar Vanilla Custard Base
- In a medium saucepan, whisk together the milk, cream, brown sugar, and egg yolks until fully combined.360 g whole milk, 360 g heavy cream, 150 g light brown sugar, 4 large egg yolks
- Place the saucepan over medium-low heat and cook, stirring constantly with a rubber spatula or wooden spoon, until the mixture thickens slightly and reaches 175 to 180°F. Do not let it boil.
- Remove from heat. Pour the custard through a fine mesh sieve into a clean bowl. Stir in the vanilla and salt.151 tbsp vanilla extract, 1/2 tsp sea salt
- Cover and refrigerate for at least 4 hours or overnight, until thoroughly chilled. Churn when cold.
Roasted Peach Swirl
- Set to 400°F. Line a baking sheet with parchment paper.
- Peel and slice the peaches. In a bowl, toss with both sugars, lemon juice, cinnamon, and salt. Add bourbon or vanilla if using.550 g peaches, 2 tbsp brown sugar, 1 tbsp granulated sugar, 1 tbsp lemon juice, 1/2 tsp cinnamon, 1/4 tsp salt, 1 splash bourbon or vanilla extract
- Spread the peaches in an even layer on the prepared baking sheet. Roast for 18 to 22 minutes, or until soft, golden, and caramelized.
- Blend half of the roasted peaches into a smooth purée. Dice the other half into small chunks. Chill both before swirling into the ice cream.
Cobbler Crumble
- Set to 350°F. Line a baking sheet with parchment paper.
- Blend rolled oats in a blender or food processor until they resemble a coarse flour with a few small bits remaining.20 g rolled oats
- In a medium bowl, combine oat flour, all-purpose flour, brown sugar, cinnamon, and salt.60 g all-purpose flour, 50 g brown sugar, 1/4 tsp cinnamon, 1/4 tsp salt
- Pour in the melted butter and stir until evenly combined and crumbly.57 g unsalted butter
- Spread onto the prepared baking sheet and bake for 12 to 15 minutes, tossing once halfway through. Let cool completely, then break into crumbles.
Assembly
- Churn the custard base in your ice cream maker according to the manufacturer's instructions, usually 20 to 25 minutes, until thick and creamy.
- Fold in the peach chunks and some of the cobbler crumble. Optional: Save the rest for topping.
- Spoon about one third of the churned ice cream into your container. Add dollops of the roasted peach purée and swirl gently with a skewer or knife. Repeat with two more layers. Avoid over-mixing, you want bold ribbons, not a blended mess.
- Cover and freeze for at least 2 hours, until firm enough to scoop.
Nutrition
Serving: 1pint | Calories: 9154kcal | Carbohydrates: 627g | Protein: 49g | Fat: 210g | Saturated Fat: 126g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 56g | Trans Fat: 2g | Cholesterol: 1307mg | Sodium: 2912mg | Potassium: 5005mg | Fiber: 13g | Sugar: 553g | Vitamin A: 10079IU | Vitamin C: 31mg | Calcium: 1243mg | Iron: 12mg
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