Peaches n' Cream Cobbler Ice Cream
 
Prep time
Cook time
Total time
 
A smooth vanilla ice cream infused with fresh peach juice and mixed with a homemade gluten free cinnamon crumble and diced peaches. Perfect for a hot summer day.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 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
Directions
  1. 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.
  2. Combine the eggs, egg yolks, and granulated sugar in a medium mixing bowl. Beat on medium speed until thick and smooth, about 2 minutes.
  3. 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.**
  4. 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.
  5. 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.
  6. 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.***
  7. 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.
  8. Recipe is for 1½ quart or larger ice cream maker.
Notes
*I recently used ¼ cup of a gluten free all purpose flour blend in place of the oat flour, tapioca flour and almond flour combination. It tasted just as good. Omit the xanthan gum from the recipe if your flour blend already has it. Also, make sure your all purpose blend does not include garbanzo bean flour as an ingredient.
**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.
Recipe by Breezy Bakes at https://www.breezybakes.com/peaches-n-cream-cobbler-ice-cream/