This Crumble Peach Pie Ice Cream is smooth, ultra-creamy, LOADED with fresh, juicy summer peaches and crunchy, cinnamony crumbs! It’s irresistible!
There are so many things to love about summer, aren’t there?
The trees always look greener, the sky bluer, and the flowers prettier, don’t ya think?
We get to enjoy fun with family and friends, backyard BBQ’s, fruity summer cocktails and ice cream a plenty!
We’ve got so much to be thankful for, don’t we?
Speaking of ice cream a plenty, it’s one of my favorite things to share here at the BHK. Summers have been filled with Peanut Butter Cup Oreo Cookie Ice Cream, Buttermilk Strawberry Sherbet, Butter Pecan Ice Cream and Coffee Toffee Ice Cream, to name a few.
And this Crumble Peach Pie Ice Cream is my new summer fave! I mean summer peaches. What’s not to LOVE?!
And let’s talk about that crumble. One word. ADDICTIVE.
Crunchy, cinnamony little nuggets, sprinkled throughout this creamy, smooth ice cream that’s loaded with fresh and juicy smashed summer peaches!
One word folks…HEAVENLY!
A Few Cook’s Notes for Crumble Peach Pie Ice Cream Recipe:
I have the KitchenAid Ice Cream Attachment. So my attachment would not overflow, I churned the ice cream in two equal portions.
I evenly divided the custard base into two separate containers. Then I divided the smashed peaches into two equal portions and added to the custard containers before chilling.
I rinsed the attachment, and refroze it before I churned the second batch.
I also divided the crumb mixture into two equal portions before adding to the ice cream in the last five minutes of churning. I like lots of crumb! That’s me. Add in as much as you like.
If desired, you can save some crumble to top your ice cream after you scoop into bowls. My crumbs for sprinkling were limited because I had no self control. Wah wah!
Hope this Crumble Peach Pie Ice Cream becomes your new favorite too friends! Happy Summer and enjoy!
- 3 cups half and half
- 1 cup heavy cream
- 8 large egg yolks
- 1 1/4 cup granulated sugar
- 2 tsp. vanilla extract
- 3 cups fresh peeled peach slices, smashed with a potato masher (small chunks are good)
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, firmly packed
- 2 Tbsp. granulated sugar
- 1 tsp. ground cinnamon
- pinch of salt
- 8 Tbsp. butter, melted and cooled
- Combine the half and half and heavy cream in medium saucepan. Heat over medium heat stirring occasionally. Bring the mixture to a simmer then remove from heat and set aside.
- Whisk the egg yolks in a medium bowl until light in color and smooth. Add the sugar slowly and whisk to combine. Add the cream mixture to the egg mixture in small amounts until you have included about half the mixture. Whisk in the remainder of the cream mixture and return to the saucepan over low heat. Cook, stirring often until mixture reaches 175 degrees. At this stage the mixture will be slightly thickened and will coat the back of a spoon. Remove from heat and divide evenly into two separate containers. Let cool on counter for 30 minutes. Stir one teaspoon vanilla into each container along with smashed peaches that have been divided evenly. Cover and place in refrigerator overnight.
- Pour into an ice cream maker and process according to the manufacturer's directions. (about 20-30 minutes depending on your machine) Add half of the crumb (or a bit less if you want to save some to sprinkle on top) during the last 5 minutes of mixing. Place mixture in a shallow airtight container and freeze for 3-4 hours for a firmer consistency.
- Wash the ice cream attachment and refreeze. When frozen repeat with remaining custard and crumbs.
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour, brown sugar, granulated sugar, cinnamon and salt. Stir in the butter with a fork until just crumbly. Spread mixture on a large baking sheet. Bake for 12-15 minutes. Remove from oven. Use a spatula to break up the crumbs into medium chunks. Let cool.