How to Make Peach Cobbler Ice Cream

What’s Up, Hungry People

Every season is ice cream season! Despite the cooler fall weather we’ve been experiencing recently, I’ve been straight-up craving ice cream. Perhaps that’s because I’ve been locked up in quarantine all summer, but going out for ice cream is definitely something I’ve missed doing.

Over the summer, after years and years of saying “I hate peaches!” I found myself falling in love with them. More specifically, I fell in love with peach ice cream.

We also got married this summer (and had a pandemic-style honeymoon!), and one of the gifts from my cousin (thanks, Marielle!!) was an ice cream attachment for my new KitchenAid stand mixer. It was definitely one of the gifts I was most excited to try out, so naturally, I had to break it in with a fresh batch of homemade ice cream.

You don’t need a special attachment like mine to make this peach ice cream, though. Any ice cream maker will yield similar results.

Back to my recently discovered love of peaches. I was watching “The Great” on Hulu, and one of the scenes described eating peaches – chin up so that the juices run down your throat instead of down your arm. Something about that scene made me really want to try it for myself – and what do you know? It actually IS the best way to eat a peach!

Inspired by this scene, I decided to combine my new love for fuzzy peaches and the desire to make ice cream into one – and that’s how I ended up making this incredible peach cobbler ice cream.

Packed with bits of crunchy honey crust and bits of real, fresh peaches, this ice cream captures the essence of summer flavor in one chilly bite.

FRESH versus CANNED peaches?

For this recipe, I did a combination of fresh and canned. The canned peaches seemed to mix into the ice cream, whereas the fresh stayed ‘chunky’ throughout. Depending on what you want out of your ice cream (chunky, smooth, or a little of both), you can use either method.

If using fresh, make sure you completely remove the skin so there aren’t fuzzy bits left in the ice cream. But if you’re not in the mood to clean and skin a bunch of fresh peaches, canned or even frozen peaches are definitely the way to go.

Get Your Churn On

I churned my ice cream in the ice cream maker until it was thick. Ice cream churns achieve a smoother consistency and stop the formation of ice crystals that can ruin the texture of ice cream.

Churning ice cream is an essential step to get the right smooth texture, but the freezer process after that is crucial to get the chewy texture. After the ice cream has churned, I scooped it into a glass dish and froze it for about 10-12 hours. Doing this will give the ice cream the right overall texture – the perfect amount of smooth and chewy. The added texture of peaches and crumbly bits will do the rest!

Making the Ice Cream Base

Making legit ice cream is a process. All ice cream starts with a base to which different flavors can be added. There are different ways to make this base, but this is the general idea I used:

• Heavy Cream: This is the base of the ice cream, providing richness and creaminess. The high-fat content in heavy cream ensures a smooth texture.
• Milk: Milk is combined with heavy cream to create the ice cream base. It helps balance the richness of the cream and adds a lighter texture, making the ice cream not overly dense.
• Sugar: Sugar sweetens the ice cream and helps achieve a smooth texture. It lowers the freezing point of the mixture, preventing large ice crystals from forming, which keeps the ice cream soft and scoopable.
• Eggs: Eggs act as a stabilizer and thickener in the ice cream base. They create a custard-like texture, adding smoothness and richness to the final product. Tempering the eggs prevents them from curdling and ensures a creamy consistency.
• Vanilla: Vanilla enhances the overall flavor of the ice cream. It complements the peaches and adds a depth of flavor that rounds out the sweetness and creaminess of the base.

All About That Base

Typically, the cream, milk, sugar, and vanilla are simmered together, and then the eggs are tempered before being added.

To temper the eggs properly, start by simmering the milk, cream, and sugar together until the sugar is dissolved and the mixture is frothy. Then, in a separate bowl, whisk the eggs. Remove a little bit of the cream mixture from the pot and VERY SLOWLY and in a constant stream, add the hot liquid while stirring quickly. The idea here is to bring the eggs up to temp without cooking them. If you add the eggs to the cream directly, they will start to scramble instead of forming a creamy custard.

Once the eggs are added, the cream is simmered until thickened and then placed in the fridge to cool until it is completely cooled. If you don’t chill your cream, you will NEVER end up with ice cream – even if you use the ice cream maker. I made the base the night before and let it chill overnight so that I could start my ice cream the following morning.

CHILLING THE CREAM IS SO SO SO IMPORTANT!

Making the Pecan Crumble

The best cobblers are topped with a sweet and crispy topping. The ice cream version is no exception. Lucky for us, this crunchy topping can be made quickly in the microwave – and can be used on a REAL cobbler too!

The ingredients are simple:

• Melted Butter: In the pecan crumble, melted butter binds the dry ingredients together. It adds a rich, buttery flavor and helps create a crumbly texture that contrasts nicely with the smooth ice cream.
• Honey Roasted Pecans (or Regular Crushed Pecan Pieces): These add crunch and a nutty flavor to the pecan crumble. The honey roasting gives a slight sweetness and extra depth of flavor, making the crumble more complex and interesting.
• Flour: Flour in the pecan crumble provides structure. It helps create a crumbly texture when combined with the butter, sugar, and nuts, and gives the topping its classic cobbler crunch.
• Brown Sugar: Brown sugar adds sweetness and a hint of molasses to the crumble. It contributes to the caramelized flavor and helps the topping achieve a nice golden color when cooked.
• Cinnamon: Cinnamon adds warmth and spice to the pecan crumble. It enhances the flavor of the peaches and nuts, giving the ice cream a cozy, comforting taste reminiscent of traditional peach cobbler.
• Salt: A dash of salt balances the sweetness in both the ice cream and the crumble. It enhances the flavors of the other ingredients, making the overall taste more vibrant and well-rounded.

Everything is mixed into the melted butter until crumbly and then frozen until solid.

I’ve been dreaming about this peach ice cream for weeks now – I can’t wait until next summer so I can get some fresh peaches off the traveling peach truck and recreate this for a warm summer evening.

Let’s Cook

Alright, Hungry People, let’s get down to business and make some peach cobbler ice cream! This recipe is a bit of a process, but trust me, it’s worth every second.

Base Basics

First things first, grab a pot and set it over medium-high heat. Pour in your heavy cream, milk, sugar, salt, and a splash of vanilla. Bring this creamy concoction to a simmer and keep stirring until all the sugar has melted. This should take about 8-10 minutes. You want it to get nice and frothy.

Now, while that’s happening, let’s get those eggs ready. In a small bowl, whisk the eggs until they’re frothy and pale. Here’s a pro tip: tempering the eggs is key to prevent them from scrambling. Slowly, and I mean SLOWLY, pour a quarter to half a cup of the hot cream mixture into the eggs, stirring constantly. This brings the eggs up to temperature without cooking them. Once smooth, pour this egg mixture back into the pot, again stirring constantly.

Bring everything to a low simmer and cook until thickened, about 10-20 minutes. You’re aiming for a slightly thinner consistency than custard. Once thickened, remove it from the heat and pour into a heatproof dish. Let it cool until it stops steaming, then cover and pop it in the fridge to chill for at least 8-10 hours.

Prepping the Ice Cream Maker

While your cream mixture is chilling, make sure your ice cream maker is ready to go. If you’re using a KitchenAid attachment like I did, it needs to be in the freezer for at least 15-20 hours before you use it.

Adding the Peaches

Alright, let’s talk peaches. In a food processor, combine a quarter cup of sugar with your sliced peaches. Pulse until you have varying sizes of peach pieces. This gives your ice cream a nice texture with chunks of peachy goodness. Stir this mixture into your chilled cream base and let it chill for another hour.

Making the Pecan Crumble

Now for the pecan crumble, which adds that perfect crunch. Melt some butter in the microwave for about 30 seconds to a minute. In a bowl, mix the melted butter with honey roasted pecans, flour, brown sugar, a dash of cinnamon, and a pinch of salt. Stir until everything is crumbly. Stick this in the freezer to chill until it’s set and hardened.

Churning the Ice Cream

When your cream and peach mixture is well-chilled, pour it into the ice cream maker and churn away. This will take about 15-20 minutes, depending on your machine. You’re looking for a consistency that’s starting to thicken up like soft serve. Now, add about half of the pecan mixture and churn for a few more minutes until the pecans are nicely mixed in.

Freezing the Ice Cream

Scoop the soft ice cream into a bowl or dish with an airtight lid. As you do this, sprinkle the remaining pecan crumble in between scoops and on top. Cover it up and freeze until solid, which takes about 8-10 hours. Yes, more waiting, but patience, Hungry People, patience!

Serving

When it’s finally time to dig in, scoop out your homemade peach cobbler ice cream and enjoy it with your favorite ice cream toppings. Or just enjoy it as is – it’s pretty darn perfect on its own.

Additional Tips for Peach Cobbler Ice Cream

• Use Ripe Peaches: If you’re using fresh peaches, make sure they are ripe for the best flavor. Ripe peaches are sweeter and juicier, which means they’ll blend into the ice cream base more smoothly and add a burst of peachy goodness to every bite.
• Chill the Mixture Thoroughly: After making the ice cream base, ensure it chills completely before churning. A well-chilled base helps the ice cream set better in the churner, giving you a creamier texture.
• Prevent Ice Crystals: To avoid ice crystals in your ice cream, make sure to churn it until it’s thick but not overly frozen. Ice crystals form when there’s too much air in the mixture or it’s not churned properly. Keep an eye on the consistency.
• Customize Your Crumble: If you prefer a different nut or no nuts at all, feel free to substitute or omit them. The crumble is versatile and can be adjusted to suit your preferences. You could try using almonds or walnuts, or skip the nuts for a simple buttery crumble.
• Store Properly: Store your finished ice cream in an airtight container to keep it from absorbing freezer odors. Press a piece of plastic wrap directly on the surface of the ice cream before sealing the container to prevent ice crystals from forming on top.
• Troubleshooting Thickening Issues: If your base isn’t thickening properly, try simmering it a bit longer. Make sure you’re constantly stirring to prevent the mixture from sticking to the bottom of the pot. If it’s still not thickening, you might need to let it cool and then reheat and simmer again until it reaches the desired consistency.

There’s something truly special about homemade peach cobbler ice cream. The combination of fresh, juicy peaches and crunchy pecan crumble creates a perfect summer treat that you can enjoy any time of the year. I can’t wait to recreate this next summer with the freshest peaches around. Until then, I’ll be enjoying this batch, dreaming of sunny days and peach-filled adventures. Happy churning, Hungry People!

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