This Crumble Peach Pie Ice Cream is smooth and ultra-creamy and LOADED with fresh, juicy summer peaches and crunchy, cinnamony crumbs! Make 1 1/2 quarts.
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.