I Scream, You Scream....

Well, you know how the rest goes, and in the hot, muggy days of August, there is nothing better than ice cream! This ice cream features a delicious vanilla base, but takes your basic ice cream a few steps further by adding deliciously ripe peaches and a brown sugar crunch! All together, this tastes like a classic peach crisp a la mode, only in a bowl rather than on a plate. An added bonus is that this ice cream is soooooo pretty!

 

 

See, I wasn't lying! If you love ice cream, then you have to give this recipe a try. Don't be discouraged by all of the components listed below, they may seem like a lot, but they are all really easy and take no time at all.

Peach Crisp Ice Cream:
(makes approx. 1 quart)

Brown Sugar Crisp:
Note: You will have more than you need for your ice cream, but you can freeze the extra for up to one month or use it in other treats like yogurt.
Ingredients:

• 6 tbsp cold butter, cut into pieces
• 3/4 cup of flour
• 1/4 cup sugar
• 1/2 cup light brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup of old fashioned rolled oats

Recipe:

1. Preheat the oven to 350° F. In the bowl of a food processor, combine all of the ingredients, except for the oatmeal. Pulse, until the mixture resembles a coarse sand. Pour into a bowl, add the oats, and incorporate quickly with your fingers as to not melt the butter.
2. Spread out onto an ungreased baking sheet and bake, stirring occasionaly, for 25-30 minutes or until the mixture is golden brown. Set aside and allow to cool. Once cooled enough, break up any large pieces into a medium to fine crumb. Set aside until ready to use.

Peach Sauce:
 
Ingredients:

• 2 large or 3 medium peaches, peeled and cubed
• 2 tbsp to 1/4 cup of sugar, depending on how sweet the peaches are
• juice of half a lemon
• 1 stem of basil, leaves included
• 1/4 cup of water

Recipe:

1. Pour all of the ingerdients into a small saucepan. Over medium-high heat, bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes or until the peaches are tender.
2. Discard the basil stem and leaves. Puree or mash your peaches until your sauce is smooth and there are no whole peach pieces. Pour into a bowl and allow to cool. Set aside until ready to use.

Ice Cream Base:

Ingredients:

• 2 cups milk
• 1/4 cups heavy cream
• 2/3 cup sugar
• 2 tbsp light corn syrup
• 1 tpsp and 1 tsp cornstarch
• 1 1/2 oz cream cheese, softened
• 1/4 tsp salt
• 1 tsp vanilla extract

Recipe:

1. Prepare an ice bath. In a medium bowl, whisk the cream cheese and salt until it is smooth and there are no lumps. In a separate small bowl, whisk together the cornstarch with 2 tbsp's of the milk. Set these 2 bowls aside. 
2. In a saucepan, combine the milk, heavy cream, corn syrup, and sugar together. Over medium-high heat, bring to a boil and let boil for 4 to 5 minutes. Remove the pan from the heat an slowly whisk in the cornstarch slurry. Return to the heat and bring back to a boil. Boil for 1 minute while stirring until the mixture thickens slightly.
3. Mix 1/3 of the hot milk base into the cream cheese and whisk out any lumps. Continue adding the milk base until it is fully incorporated with the cream cheese. Add the vanilla extract. Pour into a freezer bag and place in ice bath to cool for at least 30 minutes.
4. Churn in your ice cream maker according to the manufacturer's instructions. Once frozen, in a air tight container begin to layer you 3 components. Begin with the brown sugar crisp, followed by the peach sauce, and then by the ice cream. Continue in this manner until the container is full. Cover with wax paper and then with a lid. Freeze for 4 hours.
5. Enjoy!