Peach Cobbler Ice Cream
Our Peach Cobbler ice cream already tastes like a pudding in a mug, so why not take it one step further and actually turn it into dessert?! Smooth, soft, Peach Cobbler ice cream topped with a gorgeous biscuit-y crumble!
For the ice cream:
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- 1 ¼ cups caster sugar
- 2 cups double cream
- 1 cup whole milk
- 2 large eggs
- Juice ½ lemon
- 2 peaches, finely chopped
- 8 heaped teaspoons Peach Cobbler Tea
For the crumble topping:
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- 30g unsalted butter
- 60g plain flour
- 15g oats
- 15g caster sugar
- 15g maple syrup
What to do:
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The night before you make the ice cream, put the freezer bowl from the ice cream machine in the freezer (or follow your ice cream machine’s instructions.)
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In a saucepan, combine the cream, milk and tea. Bring up to a simmer, stirring frequently. Once simmering, remove from the heat. Once cooled, refrigerate.
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Meanwhile, mix together the peaches, ½ cup of the sugar and the lemon juice. Cover the bowl and leave in the fridge for 2 hours, stirring every 30 mins.
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Remove the peaches from the fridge and strain the juice into another bowl. Pop the peaches back into the fridge.
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Strain the infused cream through a sieve.
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In a mixing bowl, whisk the eggs for a couple of mins, until they’re light and fluffy. Whisk in the remaining ¾ cup sugar, bit by bit, until combined. Pour in the infused cream and whisk in, then add in the peach juice.
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Move your ice cream mix to your ice cream machine and freeze, as per the manufacturer’s instructions. Add the peaches to the mix once the mixture has stiffened.
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Transfer to a container and freeze.
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To make the crumble mix, rub together the butter and flour. Stir in the rest of the crumble ingredients. Spread out on a lined baking tray and bake at 200C for 15 mins, or until golden brown. This crumble will keep for a few days in an airtight container.