Go Back
Peach Cobbler Ice Cream from scratch. - That Sunday Morning Bake Show

Peach Cobbler Ice Cream

Roasted peaches, brown butter custard, and crisp oat crumble come together in this peach cobbler ice cream that’s equal parts creamy, crunchy, and completely worth making from scratch.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 6 hours
Total Time 7 hours 15 minutes
Servings: 1 Pint
Calories: 9154
Ingredients Method Video

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

Method
 

Brown Sugar Vanilla Custard Base
  1. 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
  2. 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.
  3. 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
  4. Cover and refrigerate for at least 4 hours or overnight, until thoroughly chilled. Churn when cold.
Roasted Peach Swirl
  1. Set to 400°F. Line a baking sheet with parchment paper.
  2. 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
  3. Spread the peaches in an even layer on the prepared baking sheet. Roast for 18 to 22 minutes, or until soft, golden, and caramelized.
  4. 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
  1. Set to 350°F. Line a baking sheet with parchment paper.
  2. 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
  3. 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
  4. Pour in the melted butter and stir until evenly combined and crumbly.
    57 g unsalted butter
  5. 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
  1. Churn the custard base in your ice cream maker according to the manufacturer's instructions, usually 20 to 25 minutes, until thick and creamy.
  2. Fold in the peach chunks and some of the cobbler crumble. Optional: Save the rest for topping.
  3. 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.
  4. Cover and freeze for at least 2 hours, until firm enough to scoop.