No-Churn Peach Crumble Ice Cream

• servings: MAKES 1 QUART ICE CREAM
• total time: PREP TIME 45 MINUTES (PL

Ingredients

FOR THE CRUMBLE

½ cup all-purpose flour

¼ cup packed light brown sugar

⅛ teaspoon salt

3 tablespoons unsalted butter, melted

FOR THE PEACH SWIRL

2 medium peaches, peeled, pitted, and cut into small cubes, or 8 ounces frozen chopped peaches

¼ cup packed light brown sugar

¼ cup water

2 tablespoons bourbon

FOR THE ICE CREAM

2 cups heavy cream

1 (14-ounce) can sweetened condensed milk

1 tablespoon vanilla extract

¼ teaspoon salt

Directions

1 First, make the crumble. Preheat the oven to 350°F. Line a sheet pan with parchment paper.

2 In a small bowl, combine the flour, brown sugar, and salt. Add the melted butter and use a fork or your fingers to stir everything together until the mixture resembles wet sand and clumps together.

3 Spread the crumble into an even layer on the prepared sheet pan and bake until golden brown, about 15 minutes. Place the sheet pan on a cooling rack to cool completely.

4 While the crumble bakes, make the peach swirl. In a saucepan over medium-low heat, combine the peaches, brown sugar, water, and bourbon. Cook the mixture, stirring constantly with a silicone spatula, until the peaches have broken down completely, about 15 minutes. Remove the pan from the heat and set aside to cool, about 30 minutes.

5 Then, mix the ice cream. In a stand mixer fitted with the whisk attachment, add the cream and beat on low speed, gradually increasing the speed to high, until soft peaks form, about 1 minute.

6 Remove the bowl from the stand mixer and add the sweetened condensed milk, vanilla extract, and salt. Use the silicone spatula to gently fold until combined and no streaks of condensed milk remain.

7 Spoon half of the ice cream mixture into a quart container (a plastic container works well, so does a 1-pound loaf pan or a paper ice cream container). Spoon half the peach mixture over the ice cream, then top with half of the crumble. Repeat the process, topping with the second halves of the ice cream, peaches, and crumble. Use a butter knife to gently swirl everything together (this will create ribbons of peach and crumble through your ice cream). Cover tightly with plastic wrap and place in the freezer to set for at least 8 hours before serving. When tightly covered, the ice cream will keep in the freezer for up to 2 months.