Nutmeg-spiked peach jam, bits of flaky pastry and crunchy bites of streusel all nestle together in a creamy, sweet sour cream ice cream base. You're going to love this one!
Note that the ice cream in my photographs is made with half the amount of peach jam called for in the recipe. Once I made it, I realized I wanted mine to be more peachy, hence the extra peach jam in the sundae shots. You can either put the entire amount of jam in the ice cream itself or feel free to use some as a sauce as I did. Either way, you are going to love this ice cream.
16oz(2 cups) half and half (or one cup each whole milk and whipping cream)
10ozgranulated sugar
2Tablespoonscorn starch(or other starch)
1/4-1/2teaspoonfine sea salt, to taste
16ozsour cream
For the Peach Jam
16oz(1 pound) fresh or frozen peach slices
12ozgranulated sugar
heavy pinch salt
several gratings of whole nutmeg
zest of 1/2 lemon
For the Pie Crust
2ozof your favorite pie crust recipe(I used Lazy Baker's Puff Pastry, and you can find the recipe here)
coarse sugar for sprinkling
For the streusel
1ozall purpose flour
1ozgranulated sugar
1ozunsalted butter
heavy pinch of salt
zest of 1/2 lemon
Instructions
For the Ice Cream Base
In a heavy bottomed sauce pan, whisk the half and half (or milk and cream), sugar, starch and salt.
Bring to a boil, whisking frequently.
Allow to boil about 15 seconds, whisking constantly. Strain through a fine-mesh strainer into a bowl. Whisk in the sour cream and stir until smooth. Taste and adjust salt if necessary.
Cool and then chill to no more than 40F.
For the Peach Jam
Combine all ingredients in a large, heavy-bottomed sauce pan. Cook over medium low heat until the peaches give up their juices and the sugar is nice and wet, if not completely dissolved.
Increase the heat to medium and cook, shaking the pan frequently or stirring with a wooden spoon, until the mixture reaches between 221F and 225F. Cut the peaches up into bite-sized pieces with the side of your spoon or mash them for a jammier consistency.
Cool and chill until ready to use.
For the Pie Crust
Roll out the dough to about 1/4" thick. Sprinkle liberally with coarse sugar and roll until the dough is about 1/8" thick. Bake on a parchment- or Silpat-lined baking sheet at 400F until the crust is a deep golden brown (or the color you like your finished pie crust to be). Cool and cut or crumble into small pieces.
For the Streusel
Mix all the ingredients together until crumbly and the butter is evenly distributed.
Spread out in an even layer on a parchment- or Silpat-lined baking sheet and bake at 400F until golden. Remove from the oven. Your streusel may all melt together into one sheet. That's totally fine. Just let it cool for 2-3 minutes on the sheet and then remove to a rack to cool. Think of it as a very buttery cookie. Once it's cool, crumble into small pieces.
To Churn and Finish
Place the jam, crust pieces, and bits of streusel into the freezer while you churn your ice cream.
Churn the base according to your manufacturer's directions.
Once the base is at soft-serve consistency, add in the jam, crust and streusel and let churn another 2 minutes to evenly distribute the mix-ins.
Pack into a container, press plastic wrap onto the surface and freeze for at least 4 hours before serving.