peach crisp ice cream - Mallory Oniki

Start by making the ice cream. Place the heavy cream and whole milk in a small pot over low heat. Place the sugar and xanthan gum in a small bowl and stir to combine (this helps the xanthan gum not clump when added to the mixture). Pour the sugar mixture into the hot cream and milk and whisk to combine. Add the corn syrup and stir. Carefully pour the mixture into a large bowl. Add the cinnamon and vanilla extract and whisk until well combined. Cover and transfer to the fridge to cool completely.

Next make the peach jam. Remove the pits from the peaches and cut into small chunks. Transfer the peaches to a medium pot and add the sugar and salt. Stir until the peaches are evenly coated then place the pot over medium low heat. Stir occasionally as the peaches start to cook down. Once the mixture starts boiling, turn the heat to low.
Stir occasionally and let the jam cook for 5-10 minutes, until it thickens to a jammy consistency. Then, transfer the jam to a baking sheet and spread it into a thin layer (this will help it cool off quicker!), cover, and transfer to the fridge.

Now make the streusel. Preheat the oven to 350F. Place the flour, butter, brown sugar, oats, cinnamon, and salt in a bowl. Use your hands or a spoon to mix until a crumbly streusel forms. Spread the mixture evenly across a baking sheet then transfer to the oven.
Bake for 10-12 minutes until the streusel is just starting to brown. Use a rubber spatula to scrape the streusel off the pan to make sure nothing is sticking. Set aside and let the streusel cool completely.

When the ice cream base is cold, transfer to your ice cream machine and churn for 15-20 minutes, until thick and creamy. In a sealable, freezer-safe container, layer the ice cream: ice cream, streusel, ice cream, peach jam, etc. Once in the container, transfer to the freezer to set up, at least 2 hours (you can eat it right after churning, but it is very soft!).