Peach-it-up: Peach Crisp and Homemade Ice Cream

BY Cat Rooney TIMESeptember 3, 2013 PRINT

Fresh peach crisp with homemade ice cream is an irresistible summer dessert. Peaches are naturally sweet yet low in calories, thus very little sugar or stevia is called for in this healthy dessert.

Visible specks of vanilla bean seeds is a sign of good-quality vanilla ice cream—which is true for this yummy recipe.

Low- or No-sugar Peach Crisp

Dab of butter for baking dish
8-10 peaches, peeled, pitted, and sliced (should be firm, not overly ripe)
50 to 125 ml (1/4 to 1/2 cup) blackberries, fresh or frozen (optional)
Half a lemon, squeezed
5 ml (1 tsp) nutmeg
40 ml (3 tbsp) almond flour or other flour of choice
150 ml to 250 ml (2/3 cup to 1 cup) rolled oats
125 ml (1/2 cup) slivered almonds, broken in half, or nut of choice, chopped
250 ml (1 cup) unsweetened shredded coconut
10 ml (2 tsp) cinnamon
50 ml (4 tbsp) butter, melted
10-15 drops stevia vanilla liquid or 10 ml (2 tsp) granulated sugar

Preheat oven to 180º C (350º F). Lightly butter the bottom and half way up the sides of a 23 x 23 cm (9 x 9-inch) baking dish. Place peaches in dish and top with blackberries. Squeeze lemon over the fruit. Level fruit, sprinkle with nutmeg, and set aside.

Mix together flour, oats, nuts, coconut, and cinnamon. Melt butter in a pot, and then add sweetener and stir. Remove butter mixture from heat and mix with flour mixture. Once the flour mixture is moist, spread on top of fruit. Bake 40 minutes, until liquid on sides of the dish bubbles and the fruit is tender. If slow to bubble, put a lid on baking dish and continue cooking, checking every five minutes. Serve warm or at room temperature.

Peach Vanilla Bean Ice Cream

375 ml (1 1/2 cups) peeled, pitted peaches (approx. 3), finely diced
15 ml (1 tbsp) lemon juice
375ml (1 1/2 cup) heavy cream
250 ml (1 cup) whole milk
125 ml (1/2 cup) vanilla bean infused granulated sugar (or vanilla bean and granulated sugar)
Pinch (1/8 tsp) salt
5 large egg yokes
5 ml (1 tsp) vanilla syrup (sugar or sugar-free)

Place peaches in medium-sized bowl, mix in lemon juice, and mash with a fork or potato masher. In another small to medium-sized bowl, whisk yolks for two minutes until pale.

In a medium-sized saucepan, mix cream, milk, sugar, and salt. If not using infused sugar, take the vanilla bean, split it length-wise, and scrape the seeds into the cream mixture. On medium heat, bring mixture almost to a boil while stirring constantly to dissolve the sugar and to keep the cream mixture from sticking to the pan. Remove from heat.

Gradually whisk or stir 250 ml (1 cup) of the hot cream mixture into the bowl of yolks. Slowly whisk yolk mixture into the saucepan with the remaining hot cream mixture and stir for an additional 2 minutes. Add vanilla syrup and peaches and mix well. Transfer to ice cream maker bowl and refrigerate for 30 minutes to an hour, depending on the ice cream maker’s cooling requirements. Continue to follow instructions for ice cream maker.

Tip: Before making ice cream, stir mixture to redistribute the peaches that have settled on the bottom of the bowl.

Follow Cat’s recipes and articles on Twitter @recipegirl007

Cat Rooney
Cat Rooney is a photographer based in the Midwest. She has been telling stories through digital images as a food, stock, and assignment photojournalist for Epoch Times since 2006. Her experience as a food photographer had a natural expansion into recipe developer in 2012, thus her Twitter handle @RecipeGirl007.
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