I picked up another basket of peaches at a farmer’s stand the other day, so I decided to make Peach Ice Cream, which is a first time endeavor for me. I always keep my kitchenaid ice cream bowl in the freezer. Just in case. I also have to thank my friend, Scott, for being awesome and giving me that ice cream attachment for birthday/christmas a few years ago.

So I was pondering Peach Ice Cream when it occurred to me that I didn’t want to just make plain old Peach Ice Cream. Nope, I would make Cinnamon Peach Ice Cream (there’s ginger in there too). And then throw some Oatmeal Crumble on top. I adapted the recipe from The Perfect Scoop by David Lebovitz, which pretty much seems to be the authority on modern icecream making. The result of the ice cream was a tangy, almost aggressively peachy icecream, which I like. Success! The lemon was also pretty strong, so you can cut down on the juice if that’s not your thing.

(If you’re gluten-free, just exclude the crumble!)

Cinnamon Peach Ice Cream

ice cream ingredients

Approx 5 peaches, peeled and cut into chunks
1 cinnamon stick
1 tsp cinnamon
1/2 tsp ginger
salt – just a pinch!
1/2 C water
3/4 C sugar
1 C heavy cream (or, if you’re like me and run out of cream, top off with whole milk)
1/2 plain whole milk yogurt
1 tsp vanilla
juice from 1/2 lemon

Before you start anything, make sure your ice cream maker of choice has been cooling in your freezer for at least 24 hours. It makes a big difference.

sugar

Heat peaches, water, ginger, cinnamon and salt in a pot for about 10 minutes, or until the peaches are tender and everything is kind of cooked together. Add the sugar and cool to room temperature. To speed up the cooling process, I poured the peachy syrup into a smaller bowl, which I set in a larger bowl filled with ice. Remove the cinnamon stick.

base in food processor

When cool, add the peachy syrup stuff to a blender or food processor and add in the cream (and milk, if using), yogurt, vanilla and lemon. Pulse in blender until combined. Feel free to leave peach chunks. Pour the melty ice cream base back into a bowl and thoroughly chill in the fridge for several hours.

ice cream in mixer

Once the base is thoroughly chilled, take out your mixer and set it up. The magic is about to happen! If you have a kitchenaid, you want the mixer to be on stir when you pour in the base. It also helps to pour from a vessel with a pour spout. So let the ice cream maker do its job and churn away for 20 minutes or so. Then put in an airtight container and stick in the freezer to finish the job. You can always be chilling the container while the icecream is churning.

Let the ice cream freeze for several more hours and then enjoy with some delicious oatmeal crumble, which I kind of adapted from a cobbler topping. See below for that bit of joy…

Oatmeal Crumble

crunchy ingredients

1 C rolled oats
1/4 C flour
1/4 C brown sugar
1/4 tsp salt
1/4 tsp cinnamon
2 tbsp butter, cut into smaller pieces

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper

crunchy in bowl

Mix all the dry ingredients in a bowl and then cut in the butter, using either a pastry cutter or your fingers. Work the mix into a nice crumbly texture. Then spread over the baking sheet and pop in the oven for about 15 minutes.

crunchy in oven

When it is nice and crispy, take out of the oven and let cool. The break up and crumble over your fresh ice cream!

Cinnamon Peach Ice Cream with Oatmeal Crumble
 
Adapted from David Liebowitz' recipe for Peach Ice Cream
Recipe By:
Ingredients
  • Cinnamon Peach Ice Cream
  • Approx 5 peaches, peeled and cut into chunks
  • 1 cinnamon stick
  • 1 tsp cinnamon
  • ½ tsp ginger
  • salt - just a pinch!
  • ½ C water
  • ¾ C sugar
  • 1 C heavy cream (or, if you're like me and run out of cream, top off with whole milk)
  • ½ plain whole milk yogurt
  • 1 tsp vanilla
  • juice from ½ lemon
  • Oatmeal Crumble
  • 1 C rolled oats
  • ¼ C flour
  • ¼ C brown sugar
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 2 tbsp butter, cut into smaller pieces
Instructions
  1. Before you start anything, make sure your ice cream maker of choice has been cooling in your freezer for at least 24 hours. It makes a big difference.
  2. Heat peaches, water, ginger, cinnamon and salt in a pot for about 10 minutes, or until the peaches are tender and everything is kind of cooked together. Add the sugar and cool to room temperature. Remove the cinnamon stick.
  3. When cool, add the peachy syrup stuff to a blender or food processor and add in the cream (and milk, if using), yogurt, vanilla and lemon. Pulse in blender until combined. Feel free to leave peach chunks. Pour the melty ice cream base back into a bowl and thoroughly chill in the fridge for several hours.
  4. Once the base is thoroughly chilled, take out your mixer and set it up. The magic is about to happen! If you have a kitchenaid, you want the mixer to be on stir when you pour in the base. It also helps to pour from a vessel with a pour spout. So let the ice cream maker do its job and churn away for 20 minutes or so. Then put in an airtight container and stick in the freezer to finish the job. You can always be chilling the container while the icecream is churning.
  5. While the ice cream is freezing, make the oatmeal crumble.
  6. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
  7. Mix all the dry ingredients in a bowl and then cut in the butter, using either a pastry cutter or your fingers. Work the mix into a nice crumbly texture. Then spread over the baking sheet and pop in the oven for about 15 minutes.
  8. When it is nice and crispy, take out of the oven and let cool. The break up and crumble over your fresh ice cream!