COGNAC PEACH CRUMBLE CUSTARD ICE CREAM SUNDAE
A sundae of your dreams.....
Hello, welcome back to Unfiltered flavours Issue #27, this weeks recipe is a sweet one. A combination of flavours that work together in harmony.
Now this recipe is actually from a collaboration I did over on instagram, but honestly it tasted so good I wanted to share it (I’m not being paid to post this on here!) I’ve got to a point in my career where I only do the work that makes sense, so when Ninja wanted me to try out their new ice cream machine I jumped at the chance because you guys know I love making my own ice cream.
It’s actually interesting because the Ninja ice cream concept isn’t new, in professional kitchens we have a piece of equipment called a Pacojet. It costs THOUSANDSSSS, but for commercial use it’s solid because that thing will never break. Ninja have essentially made a really good consumer version that costs a fraction of the price.
When it came this recipe I wanted to do something different. I always make ice cream but I never really make ice cream with chunks of goodness in it. So I made peach crumble ice cream, it’s got crumble and sweet peach chunks dotted throughout. It’s truly sensational. I prefer mixing in the crumble filling manually instead of using the mix in feature, that way you can control the texture more.
Lastly with this recipe, you dont have to heat up the peaches, you can combine everything in the baking dish and use cornflour (just skip on adding the water). I prefer to thicken it up on the stove, the results are better imo! You might need to play around with the sweetness, so taste as you go along for the peach filling. You dont have to use peaches with alcohol either! This recipe works just fine with regular tinned peaches, but not all brands are equal in sweetness which is why you need to taste as you go along.
Method & Ingredients
Peach filling
750g peaches in cognac (drained weight)
85g caster sugar
35g brown sugar
1 tsp vanilla
Pinch of salt
1 tsp cinnamon
Pinch of nutmeg
1 tbsp butter
150ml juice peach juice
1 1/2 tbsp cornflour mixed with 2 tbsp of water
Crumble topping:
275g plain flour
100g whole oats
Pinch of nutmeg
1/2 tsp cinnamon
120g golden caster sugar
15g light brown sugar
3/4 tsp baking powder
Pinch of salt
220g unsalted COLD butter
Method:
For the filling, drain the juices from your peaches (but save this). Then in a pan place your sugars, vanilla, salt, cinnamon and nutmeg. apple juice, water, lemon, nutmeg, cinnamon, salt, butter, vanilla bean paste, butter and 150ml of reserved peach juice
Once the sugars have melted, add in your peaches and thicken with the cornstarch mixed with water. Then remove from the heat and add in lemon Juice and zest. The peaches will be super saucy, reserve half of this and use it to drizzle later. If you keep it all, it will be a soggy mess!
save some peach juice, as you can see in the back the peaches still have enough sauce. Preheat your oven to 175°c and place the peaches into a medium sized baking dish whilst you make the topping.
Now add your cold cubed butter to the flour and use your hands to squeeze and break this down. You should be left with a crumble consistency that can be squeezed together but easily break apart with some pressure.
Add the crumble to top of the peaches and lightly press, then continue with all of the remaining crumble. Bake in the middle of your oven for 50 mins. Allow to cool for 10-15 mins before serving, this will ensure your crumble hardens up on top and the sauce will thicken.
I like to save 1/4 of the unbaked topping and bake it separately for 15 mins to sprinkle over the ice cream.
Dont use all the crumble for the topping, save some and bake it separately!
Ice cream :
500ml whole milk
425ml double cream
1 tsp salt
2 vanilla pods
185g caster sugar
40g skimmed milk powder
6 egg yolks
Method:
Add your double cream, milk and salt to a pot along with your vanilla pods
Let this gentle infuse until your mixture is warm, but not boiling! Kill the heat, cover and leave for 10 mins.
Now add sugar to bowl and milk powder, whisk this and then add your egg yolks and mix until pale. Alternatively you can add your egg yolks to a blender and blend until pale.
Now you gradually want to add half your hot milk mixture to your eggs and whisk/blend constantly to avoid scrambling the egg.
Then return this to the pot and gently heat this up until it’s thickened (or until it reads 82°c)
Strain your mixture IMMEDIATELY into a bowl over ice. Then stir and allow this to cool.
If using a Ninja Creami, pour the ice cream into the base, freeze, then spin twice and fold in chunks of the peach crumble. Then eat immediately, if you want your ice cream to be firmer leave t to set again for an hour before scooping
If using an ice cream machine, churn your ice cream and then leave to set for 6 hrs before scooping.