Peach Crumble Ice Cream
Yield: about 1 quart
  • 4 large peaches
  • ½ cup water
  • ¾ cup sugar
  • ½ cup sour cream
  • 1 cup heavy cream
  • ¼ tsp vanilla extract
  • A few drops of freshly squeezed lemon juice
For the crumble:
  • ¼ cup brown sugar
  • ⅜ cup flour
  • 1½ tsp cinnamon
  • pinch of salt
  • 3 T cold butter cut into small pieces
  1. Peel the peaches and cut into chunks over a medium saucepan (remove pits)- catching all the juice. Cook over medium heat with the water, stirring occasionally- until soft and cooked through-about 10 minutes.
  2. Remove from the heat, stir in the sugar, then cool to room temperature- speeding the process up in the fridge or freezer if necessary.
  3. Puree the cooked peaches and any liquid with an immersion blender or food processor adding the sour cream, heavy cream, vanilla, and lemon juice. Blend until smooth but with some peach chunks remaining.
  4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. After churning- layer ice cream with the cinnamon crumble before letting it all harden in the freezer.
For the Crumble:
  1. Combine the dry ingredients and whisk together. Using your hands add the butter- working into the sugar mixture until crumbly.
  2. Bake at 375 F until golden and crisp- about 10-15 minutes. Allow the crumble to cool and then break apart with your fingers.
Adapted from The Perfect Scoop by David Lebovitz.
Recipe by The Baker Chick at