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.
Ingredients
Crumble:
120g (~1 cup) ground gingersnaps* (16 cookies)
71g (5 tablespoons ) unsalted butter
Peach filling:
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
Ice cream:
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
Instructions
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
Notes
*Can easily be adapted to be gluten-free by using gluten-free gingersnaps 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
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/gingersnap-peach-crumble-ice-cream/