Ingredients:
* For the Ice Cream Base:
* 1 cup heavy cream
* 1 cup whole milk
* 1/2 cup granulated sugar
* 1/4 teaspoon salt
* 6 large egg yolks
* 1 teaspoon vanilla extract
* For the Peach Topping:
* 2 large ripe peaches, peeled and pitted
* 1/4 cup granulated sugar
* 1 tablespoon lemon juice
* For the Crumble Topping:
* 1/2 cup all-purpose flour
* 1/4 cup granulated sugar
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 3 tablespoons unsalted butter, cold and cubed
Equipment:
* Ice cream maker
* Medium saucepan
* Large bowl
* Whisk
Instructions:
Make the Ice Cream Base:
* In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat until the sugar dissolves, stirring occasionally.
* In a large bowl, whisk together the egg yolks.
* Temper the eggs: Slowly pour about 1/4 cup of the hot cream mixture into the egg yolks, whisking constantly. This will prevent the eggs from scrambling.
* Pour the tempered egg yolks back into the saucepan with the remaining cream mixture.
* Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
* Strain the mixture through a fine-mesh sieve into a clean bowl.
* Stir in the vanilla extract.
* Chill the mixture completely in the refrigerator, ideally overnight.
Make the Peach Topping:
* In a medium saucepan, combine the peaches, sugar, and lemon juice.
* Cook over medium heat, stirring occasionally, until the peaches are softened and the juices have thickened.
* Remove from heat and let cool completely.
Make the Crumble Topping:
* In a medium bowl, combine the flour, sugar, cinnamon, and salt.
* Cut in the cold butter until the mixture resembles coarse crumbs.
* Spread the crumble mixture on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until golden brown.
Churn the Ice Cream:
* Pour the chilled custard into your ice cream make
