Ingredients

The following ingredients have 8 Servings
  • 1/2 cup unsalted butter ((1 stick))
  • 6 large egg yolks
  • 2/3 cup light brown sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups milk
  • 1 1/2 cups heavy whipping cream
  • 1 1/2 teaspoons vanilla extract
  • 1 medium peach, (cut into 1/4-inch dice (approximately 1 cup))
  • 1 batch cinnamon streusel (recipe follows)
  • 3 tablespoons unsalted butter
  • 3/4 cup all-purpose flour
  • 1/3 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt

Instruction

  • Freeze the canister of an ice cream maker overnight.
  • Place the butter in a small pot and cook over medium-low heat until brown and fragrant.
  • Place the yolks, brown sugar, and salt in a medium heat-safe bowl and whisk to combine.  
  • Place the milk, cream, and brown butter in a medium pot and cook over medium-low heat until small bubbles appear around the edges and the liquid is steaming.  
  • In a thin, slow stream, pour the hot cream mixture into the yolk mixture while whisking.  
  • Transfer the custard back to the pot and cook on low heat (whisking) until slightly thickened.  
  • Remove from the heat and stir in the vanilla and peaches.  
  • Chill the mixture overnight in the refrigerator.
  • Place the chilled ice cream base in the prepared ice cream maker, and churn according to the manufacturer's directions.  
  • Layer the ice cream in a loaf pan, sprinkling in the cinnamon streusel as you go along.  Freeze until hard.