Imagine an extra creamy scoop of vanilla and hints of cinnamon ice cream packed with fresh, juicy chunks of peaches and pillowy layers of cobbler with golden edges throughout every bite. I introduce to you, the Peach Cobbler Frozen Custard.

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It wouldn’t be summer without having some type of peach dessert. And if you’re like me, you love cozy desserts throughout every season. I love a warm and delicious cobbler with a fresh scoop of ice cream on top. But this time I wanted to make something I could eat while sitting outside in the heat watching my family play badminton. So I decided to add the coziness of a peach cobbler into a big scoop of refreshing ice cream! I even took it up a notch and made it into frozen custard to deliver the extra richness I love in a cobbler.

Ingredients in a Peach Cobbler Frozen Custard

Let’s break down all the things you need to make this decadent peach dessert:

Vanilla Cinnamon Custard

• Heavy Cream – If you’re looking for a decadent frozen custard, make sure to use heavy cream, no half and half.
• Whole Milk – Definitely stick with the whole milk. Using any milk with less fat will result in a custard that does not meet it’s full creaminess potential that we all crave!
• Eggs – A KEY ingredient in making frozen custard.
• Sugar – Important to include sugar in any frozen dessert to give you the creamy texture we all love and DESERVE! Sugar is important in reducing the freezing point, making it creamy and soft rather than a block of hard ice!
• Salt – With all desserts, a pinch of salt is important to bring out the flavor and bring an overall balance to every bite.
• Vanilla – Since vanilla ice cream is the traditional pairing with Peach Cobbler, it is a must! I love to use vanilla bean paste so I get all the little bean visuals. But vanilla extract will work just find flavor wise!
• Cinnamon – We will be using cinnamon in the filling, but it adds an extra touch to the custard!

Peach Cobbler Filling & Topping

• Fresh Peaches – Fresh, ripe peaches are a must! If it is peach season, I highly recommend checking out a peach orchard if there is one near you. Why not get the full experience?
• Corn Starch – We use this to create a thickened natural syrup from the peach juice. Which then gives a sweet, thick peach swirl inside the custard.
• Lemon – For a tang to balance out the sweetness of the peaches.
• Sugar – Let’s sweeten up the peach filling just a tad 😉
• Flour – All-purpose flour is what I used. Once I experiment with other flours, I will add them and important notes!
• Baking Soda / Baking Powder – I use both to create the ideal balance for the biscuit texture of the cobbler.
• Salt – Like I said above, necessary to balance out sweets.
• Cinnamon – Cinnamon brings out the comfort in every bite of a cobbler.
• Butter – Use frozen butter cubed to bring out the steam when baking and in turn create a cobbler topping resembling biscuits that are pillowy soft on the inside and a golden outer crisp.
• Whole Milk – Need this liquid!

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Additional Equipment Needed for Frozen Custard

• Ice Cream Maker – Yes, for this recipe you do need an ice cream maker! I use the Kitchen Aid attachment. It is super easy to use. Just make sure to freeze it 15 hours ahead of the time you plan to churn the liquid gold!
• Mesh Strainer – You will need a sieve to ensure you remove any larger chunks of egg or clumps of cream from your custard.

How to Make Peach Cobbler Frozen Custard

First, let’s start with the custard, as this will need to be made 4 hours before churning to allow the custard base to fully cool down and rest.

1. Warm Up the Sweet Cream Mixture

Bring the heavy cream and milk to a warm temp over low to medium heat. Add in the sugar, cinnamon, and pinch of salt. Make sure to not heat it up too much or cook the mixture for too long, as this will cause the cream to curdle. However, if this happens, you can use your handy dandy mesh strainer! We want the cream to be warm enough to the point where the sugar has been dissolved.

2. Temper the Egg Yolks and Finish off the Custard

Yes, we are only using egg yolks to deliver the creamiest and richest frozen custard. First, separate the yolks (I use the leftover egg whites to add to my high protein date bars). After whisking the yolks, slowly ladle in the warm cream mixture and continue to whisk the yolks while the cream is being incorporated. This will slowly heat up the egg but not cook it to the point where it is scrambled eggs! Once you have slowly ladled in about half a cup of the cream, you can then add the tempered eggs mixture into the pot of warmed cream and add in the vanilla. Now, put the mixture back on the stove over low to medium temp and stir until it has thickened and coats the back of your spoon. Remove from heat and let cool down completely before moving it to the fridge to rest for 4 hours.

3. Prepare the Peach Filling

While the custard is resting, let’s get to the special filling that makes this the best summer time treat! Peel and core the fresh, ripe peaches. Cut each peach into 8 slices. Toss the peaches in sugar and let sit in a strainer over a bowl to collect the juice that the peaches will “sweat” out. This juice will then be combined with corn starch and lemon juice to create a thick syrup which we will coat the peaches in. Bake the peach slices drenched in the peach syrup for just a little, enough to get a head start on the biscuit topping since peaches take longer to cook.

4. Prepare the Cobbler Dough

For the cobbler dough, we are aiming for a biscuit topping with a pillowy soft middle and golden crispy edges. First, whisk the dry ingredients then incorporate frozen small cubes of butter using your fingers. Press the butter into the dry ingredients until you get crumbles. This will create that extra fluffy texture from the steam escaping the cold butter! Lightly mix in the milk until just combined. Do not over mix as we do not want a chewy biscuit topping for the cobbler! Now add the dough over top the peaches and bake.

5. Making the final product!

After the cobbler has fully cooled down and the custard has rested for 4 hours, we now get to do the magical stuff! Well really the ice cream maker will be doing a majority of the magic. But none the less, we will first add the ice cream maker attachment to our kitchen aid and assemble all of the attachments, even the churner. Turn the kitchen aid on and to “stir” level. The churner should be turning while you add in the custard mixture. This prevents the attachment head from breaking. After about halfway through the churning process, add in the peach cobbler. The size of each chunk is to your preference! I added both large and small chunks for that extra surprise in every bite 🙂

Transfer the ice cream into a storage container and freeze to lock in all the gorgeous air pockets made during the churning process. Once you’re ready to serve, just thaw it for 3-4 minutes.

-Happy eating, Viv

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