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:
- 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:
- 30g unsalted butter
- 60g plain flour
- 15g oats
- 15g caster sugar
- 15g maple syrup
What to do:
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.)
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.
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.
Remove the peaches from the fridge and strain the juice into another bowl. Pop the peaches back into the fridge.
Strain the infused cream through a sieve.
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.
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.
Transfer to a container and freeze.
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.