Peach Streusel Ice Cream is the name of the game. Let’s eat!
Did everyone have a fab 4th of July? I hope so 🙂 We had the best and most relaxing day! And naturally, I made ice cream. I’ve been working on a peach ice cream recipe for the last few weeks and ultimately decided that it would be best with a little streusel mixed in too. And a browned butter vanilla bean base. I mean why not right? It is summer after all.
And summer clearly calls for Peach Streusel Ice Cream. And pretty painted finger and toe nails. And copious amounts of time out by the pool sipping on something refreshing. And having boatloads of fun at all times. Just saying. I’m looking out for you guys. I want your summer to be extraordinary and spectacular.
You know what was really fun? Eating this. You know what was not fun? Shooting this pic! Man, ice cream is hard. It melts. What’s up with that? Don’t the ice cream gods know that in order to take a decent pic of ice cream you need at least a few moments with the ice cream before it starts to fall all over your hands, arms and eventually the freshly washed floor. Sheesh. Good thing I have a cat who clearly loves dairy products and will lick up any little ice cream spills that might occur in my house.
With some help from the hubby, I eventually got a pic and then we promptly stuffed our faces with what was left of the delicious frozen treat.
I had a few heaping spoonfuls of the caramelized peaches and saved them for tonight to serve warm over some more vanilla bean ice cream. Ice cream calories on holidays don’t count. My mom even told me so. And I’ve declared tonight and the rest of the weekend a holiday, even though some people had to go back to work today. So let’s just continue with our non-caloric ice cream intake and have a ball shall we?
Alright. It’s go time. Let’s make this Peach Streusel Ice Cream before today’s over!
- 4 ounces butter
- 3 cups half and half
- 3 egg yolks
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 3/4 tsp kosher salt
- 1 vanilla bean
- 1/2 cup caramelized peaches (recipe below)
- 6 tablespoons cinnamon streusel (recipe below)
- 3 semi-hard peaches (about 1 day away from being perfectly ripe)
- Juice of 1 lemon
- 1 cup white sugar
- 1/2 cup flour
- 2 ounces cold butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Place the butter in a small sauce pan and simmer until the butter turns golden brown. Remove from heat before browning too much and let the butter cool completely.
- In another larger saucepan, heat the half and half over medium high heat.
- In a medium bowl, whisk together the yolks, white and brown sugars and salt until smooth.
- Temper the mixture by adding 1/2 cup of the warmed half and half to the egg mixture and stir together. Add another 1/2 cup of the half and half to the egg mixture and stir together while tempering the egg. Transfer the entire egg mixture into the remaining half and half in the saucepan and stir over medium heat until a thick mixture has formed. The mixture should be 170 degrees F when it's done. Remove the saucepan from the heat and whisk in the seeds from the vanilla bean as well as the browned butter mixture. Let the mixture sit for about 1 hour to infused all the flavor and then strain through a mesh sieve. Discard anything that didn't make it through the mesh sieve and refrigerate the mixture until chilled.
- Once the mixture is cold, put it into your ice cream maker and churn according to the manufacturers directions.
- Once fully churned, stir in the streusel and caramelized peaches and freeze for at least 2 hours before serving.
- Cut the peaches into bite sized pieces and discard the pit. I left the skin on for extra flavor and color. Place the peaches into a sauce pan with the lemon juice and white sugar. Heat the sauce pan over medium heat until the peaches start to cook. Cook the peaches for about 10 minutes, stirring frequently and then remove from the heat and set aside to cool.
- Preheat the oven to 350 degrees F.
- In a food processor, combine the flour, butter, sugar and cinnamon and pulse for a few seconds to break up the butter. Place the mixture on a parchment lined baking sheet and bake for 7-10 minutes.
- Remove the streusel from the oven and let cool. Once cooled, break it into bite sized pieces if needed and use as needed.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!