Other title considerations: Brown Butter Gingersnap Crumble Ice Cream; Peach Cobbler Ice Cream with Gingersnap Crumbs; Gingersnap Crunch Ice Cream with Peach Filling; Peach Cobbler Ice Cream; Bourbon Peach Crumble Ice Cream with Gingersnap Crumbs. Decisions, decisions.
It’s my birthday week which means that nothing but ice cream will do! I wanted to make one more batch of homemade ice cream before the summer ended (though I have a few other ideas so it might not be my last) and asked on Facebook what it should be. A few of you had some good ideas so I combined a couple of them into one!
It actually was the perfect week to make peach ice cream because Matt had bought the biggest white peaches I’ve ever seen at Costco. No joke, these peaches were as big as grapefruits. My mom actually walked into my apartment and asked “what are these?!”
The gingersnap crumble is all sorts of awesome… it’s just brown butter and and gingersnap crumbs. Thank you, Gerry, for the fabulous idea! The peach filling is easy to make, barely any sugar, just the sweetness of perfect late summer peaches to carry it. And then the no churn ice cream base, you know the drill: cream, sweetened condensed milk, vanilla. Oh yeah, and bourbon. Because with peach and ginger it just seemed right!
- 120g (~1 cup) ground gingersnaps* (16 cookies)
- 71g (5 tablespoons ) unsalted butter
- 360g (~2½ cups) fresh peeled and chopped ripe peaches (~2-3 medium peaches)
- 16g (~1 tablespoon, packed) light brown sugar
- 15 millimeters (1 tablespoon) fresh lemon juice (about ½ lemon)
- 10g (~1 tablespoon) cornstarch
- 1g (1/2 teaspoon) ground cinnamon
- 237 millimeters (2 cups) heavy cream
- 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
- 30 millimeters (2 tablespoons) bourbon
- 5 millimeters (1 teaspoon) vanilla extract
- Make crumble
- Melt butter in a heavy-duty pan over medium heat; once melted, stir constantly until browned and then remove from heat; stir in gingersnap crumbs; set aside to cool
- Make peach filling
- Place peaches, sugar and lemon juice in a medium pot stove with medium heat
- Stir occasionally for several minutes until some of the fruit begins to break down and juice begins to form
- Turn the heat to high, add cornstarch and stir quickly until sauce reaches desired thickness (1-2 minutes); stir in cinnamon
- Place sauce in refrigerator to cool for 30 minutes
- Once ready, finish making ice cream
- In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
- While whipping cream, in a separate large bowl, stir together sweetened condensed milk, vanilla, and bourbon
- Once cream is ready, fold it into sweetened condensed milk mixture
- Fold in peach filling
- Pour half of ice cream into a regular-sized loaf pan and drop one half of crumble over top; top with remaining ice cream and then with remaining crumble; wrap well with seran wrap or tin foil
- Freeze for 6 hours or overnight
Sauce and crumble can be made up to one day before putting ice cream together, refrigerate the filling in an airtight container until ready to use and store the gingersnap crumble in an airtight container at room temperature
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
You might also like:
No Churn Cookie Butter Ice Cream
No Churn New York Crumb Cake Ice Cream
