I visited my parents in Ohio recently, and we were out to dinner when my cousin called. “The ice cream stand finally has their peach ice cream!” We tried to finish our meal before the local ice cream joint closed, but we couldn’t make it in time. Life happened, and a week later we still hadn’t eaten this famous peach ice cream. I called ahead to see if they still had it, and alas, we were too late! They only carry it for about 2 weeks out of the year, and we had missed that narrow window. My mom was devastated; she had been excited to take me there since she’d tried the peach ice cream last year. Like any good daughter, I’d do pretty much anything to NOT see my mother disappointed! So I decided to make her my own version of peach ice cream and hoped that it would be an adequate substitute for the one that we missed. And wow, this peach crisp ice cream recipe is a special summer treat, taking advantage of fresh peaches at the peak of their season. The cinnamon and oat crisp topping adds bits of buttery, crunchy texture for a lively dessert that’s both rich and refreshing at the same time.
Peach Crisp Ice Cream
Base method adapted from Jeni’s Splendid Ice Creams
Peach Crisp Ice Cream Ingredients
For the peach puree:
2 cups peeled peaches cut into 1/4 inch dice (about 2 peaches)
1/8 cup sugar
1/2 tablespoon water
For the ice cream:
1.5 cups whole milk
1 tablespoons + 1 teaspoon cornstarch
1.5 oz cream cheese, softened
1/4 teaspoon sea salt
1 teaspoon vanilla
1 1/4 cup heavy cream
2 tablespoons light corn syrup
1/2 cup sugar
For the crisp part:
1 stick butter, cold and cut into ¼ inch dice
3/4 cup flour
1/2 te haspoon cinnamon
1/3 cup brown sugar
1/2 teaspoon salt
3/4 cup oats
Make the peach puree:
Combine all of the peach puree ingredients in a small saucepan. Bring to a simmer and cook for about 5 minutes, until peaches are softened but still intact. Reserve 1 cup for the ice cream.
Make the ice cream base:
Make a slurry by whisking the cornstarch with 2 tablespoons of milk in a small bowl.
Whisk the cream cheese and salt together in a medium bowl until smooth. Add 1 cup of the peach mixture and whisk until smooth. Whisk in the vanilla. Combine the rest of the milk, the cream, sugar and corn syrup in a medium saucepan. Bring to a boil and cook for 4 minutes at a rolling boil. Remove from the heat and whisk in the cornstarch slurry. Place back on the heat and bring back to a boil. Cook until thickened, about 2 minutes, stirring often with a spatula. Remove from the heat. Whisk the milk mixture into the peach/cream cheese mixture 1 cup at a time. Refrigerate, covered, until the mixture is cold, 3-4 hours.
Make the crisp:
Preheat the oven to 300 degrees Fahrenheit. Combine all of the crisp ingredients in a medium bowl. Use your fingers to work the dry ingredients into the butter until the mixture has the texture of wet sand. Spread on a cookie sheet and bake for 20-30 minutes, stirring every 10 minutes to break up large pieces. The oats should be golden brown and crisp. Let cool before adding to the ice cream. Set aside ½ cup of the crisp to add to the ice cream base. Save the rest for people to sprinkle over their scoops of ice cream.
Churn the ice cream:
Churn the base according to your ice cream manufacturer’s instructions. Mix ½ cup of the crisp topping into the ice cream before freezing. Freeze for at least 4 hours before serving.
Serve with extra crisp topping sprinkled on top. Enjoy!
** photos and styling by Alyssa and Carla for Bright Bold and Beautiful.