Ingredients:

  • 2 cups (300g) fresh peaches, peeled and diced small
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15g) unsalted butter
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (50g) light brown sugar, packed
  • 4 tbsp (56g) cold unsalted butter, cubed
  • 1/4 tsp (1g) salt
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 can (14 oz / 397g) sweetened condensed milk, chilled
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1g) salt

Instructions:

  1. Melt butter in a saucepan over medium heat. Stir in the diced peaches, sugar, cinnamon, and lemon juice. Simmer for 8–10 minutes until the peaches are tender and the liquid has reduced into a thick, syrupy glaze. Remove from heat and cool completely.
  2. Preheat oven to 350°F (175°C). In a small bowl, rub the cold butter into the flour, brown sugar, and salt using your fingers until it looks like coarse sand with some pea-sized lumps. Spread on a parchment-lined sheet and bake for 10–12 minutes until golden brown and fragrant. Let cool entirely.
  3. Pour the chilled heavy cream into a large bowl and beat on high speed until stiff peaks form. In a separate bowl, whisk together the condensed milk, vanilla, and salt. Gently fold the whipped cream into the condensed milk using a spatula.
  4. Line a 9x5 inch loaf pan with parchment paper. Spread one-third of the cream base into the bottom. Dollop one-third of the cooled peaches and a handful of crumbs over the layer. Repeat the layers twice more and gently swirl the peaches into the cream with a butter knife.
  5. Cover the pan tightly with plastic wrap and freeze for at least 6 hours, or overnight, until the ice cream is firm.