Peach Cobbler Ice Cream

Instructions

1. In a medium saucepan, combine whole milk, heavy cream, and half of the granulated sugar (about 6 tbsp or 75 g). Split the vanilla bean and scrape the seeds into the milk mixture, then add the pod. Heat gently over medium heat until just below boiling, stirring occasionally, then remove from heat and let steep for 15 minutes.
2. While the mixture steeps, make the peach cobbler topping: In a small bowl, toss sliced peaches with remaining sugar, ground cinnamon, and flour until well combined.
3. Melt the butter in a medium skillet over medium heat. Add the peach mixture and cook, stirring occasionally, until the peaches soften and the mixture thickens slightly, about 8-10 minutes. Remove from heat and cool to room temperature.
4. Remove the vanilla bean pod from the milk mixture. In a separate bowl, whisk together egg yolks until smooth. Gradually pour about 1 cup (240 ml) of the warm milk mixture into the yolks, whisking constantly to temper them.
5. Return the yolk mixture to the saucepan with the remaining milk mixture and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon and registers 175°F (79°C) on a candy thermometer.
6. Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the remaining granulated sugar and fine sea salt until dissolved. Cool to room temperature, then cover and refrigerate at least 3 hours or overnight until thoroughly chilled.
7. Once chilled, gently fold the cooked peach cobbler topping into the custard mixture, leaving some streaks and chunks rather than fully mixing for a swirled effect.
8. Freeze the mixture in an ice cream maker according to manufacturer’s instructions, usually about 45-60 minutes, until it reaches soft-serve consistency.
9. Transfer the ice cream to a storage container and freeze at least 1 hour to firm up before serving.