Delectable summer dessert with sweet peaches, tart raspberries, and an unexpected ice cream topper
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Cooling Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4
Ingredients
Chai Ice Cream*
4Chalf and half
½Csugar
4egg yolks
1vanilla bean**
¼Cloose leaf chai tea(I used Rishi brand but any brand is fine)
pinchof salt
Peach and Raspberry Crumble
Crumble Topping
½Cbuttermelted
¾Cbrown sugar
¼Cwhite sugar
½tspsalt
¼tspcloves
1tspcinnamon
1Cflour
½Cold fashion oats
½Clightly salted almondschopped
Filling
4small peaches
½pintraspberries
1lemon
½Choney
pinchsalt
½tspvanilla
1Tb+1 tsp cornstarch
Instructions
Chai Ice Cream
Pour half and half and chai tea into a small saucepan. Turn stove to low. Split vanilla bean vertically from end to end to expose the dark paste that's inside. Turning your knife perpendicular to the board and holding one end of the bean, scrape the paste from inside the bean and add to half and half. Also, add bean after scraping. You're going to strain the mixture after heating. Heat for 45 minutes over med-low heat or until scalded. The mixture will have just started to boil around the edges, but you don't want it to come to a rolling boil. If it does, just lower the heat. Strain into the liquid measuring cup for easy pouring.
Prepare a double boiler with simmering water. Whip egg yolks and sugar in small bowl with hand mixer until fluffy and light in color, about 2 minutes. While slowly whisking by hand, very slowly add the hot half and half to egg yolks. Add very slowly while constantly stirring. Be careful! The half and half will be very hot! Also, do not use electric mixer or mixture will become too frothy…trust me on this one. I made this mistake.
Pour the half and half mixture into a double boiler or a glass bowl set over a pot of simmering water on medium heat. Heat for 10-15 minutes or until the mixture thickens. You want it thicker than heavy cream but not as thick as pudding. The mixture should easily coat the back of your spoon and hold a line when you draw your finger through the sauce. Be careful not to burn the bejeezus out of your finger!
Rinse the strainer with hot water. Shake dry. Once thickened, strain mixture back into a small bowl. Congratulations! You've just made crème anglaise! Cover with plastic wrap with wrap touching the top of the crème anglaise to prevent a skin from forming. Chill for about one hour in the freezer or until the mixture is no longer warm to the touch.
Churn ice cream according to your machine's instructions. I used my KitchenAid ice cream maker attachment. If you're using the same, be sure your bowl has been in the freezer for at least 24 hours to be ice cold. My ice cream churned for about 30 minutes before I put into a tupperware and placed it in the freezer. Allow the ice cream to harden in the freezer for at least 2 hours. Top the crumble with a scoop or two of ice cream and enjoy!
Peach and Raspberry Crumble
Preheat oven to 375 degrees. Prepare an 8x8 square pan with butter.I use a paper towel and about 1 Tb of butter to smear the bottom and sides of the pan generously. I used two 4x4 pans in my photos for added cuteness, but cuteness doesn't impact the yum factor.
Melt butter. Combine butter with sugars, salt, and spices using a fork until well mixed. Add flour and mix with a fork until mixture resembles large crumbs. Add oats and almonds, and stir together with a spoon. Allow crumble to cool while you prepare the filling.
Cut the peaches in half and remove pit. Cut halves into four slices and cut those slices in half horizontally once for large chunks. If your peaches are a bit on the large side, cut your four slices into three pieces instead of two. You're aiming for large bite-size pieces. If you cut your peaches too small they will almost disintegrate into the sauce after cooking.
Add the zest and juice of 1 lemon to peaches. Add all the remaining ingredients except raspberries and mix well to combine. Fold in raspberries after the other ingredients are thoroughly mixed to ensure you don't rough up the raspberries.
Add filling to the prepared dish and then top with the desired amount of crumble. We recommend about 1 C for an 8x8 crumble. You will have leftover crumble….what a damn shame. Keep in the freezer for up to a month. It's amazing baked and sprinkled on ice cream or as the crunch in your yogurt parfait. Even better, it's an excuse to make this recipe again very soon!
Bake for 25-30 minutes or until golden brown and bubbly. Let cool for at least 30 minutes before eating.
Notes
*I love the combination of chai tea flavors with the perfectly ripe peaches, but I totally understand if you don't have the time or equipment to make your own ice cream. Your favorite store-bought ice cream would be a perfectly fine substitute. I would recommend vanilla or cinnamon flavored, but the choice is totally up to you.**Vanilla beans have an intoxicating scent and flavor that is unique from vanilla extract. The addition of vanilla beans make this ice cream extra special. That being said, they can be pricey so they certainly aren't required in the recipe. Feel free to substitute with a high quality vanilla extract. Use 2 tsp of vanilla extract as a substitute, but be sure to add at the very end of the process after thickening the creme anglaise. If you add prior to the cooking steps, all of the extract will just cook out.