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Thursday 16 July 2026 22:27:36 GMT

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This may be the best summer dessert ever. Here is the recipe: Maple Brown Sugar Ice Cream and Peach Crisp Ingredients Maple Brown Sugar Ice Cream 2 1/4 cups heavy cream 3/4 cup milk 1/4 cup sugar 1/4 cup maple syrup 4 egg yolks 1/4 tsp salt Brown Sugar Swirl 1/4 cup brown sugar 2 tbs melted butter 1/2 tsp cinnamon Peach Crisp Filling 6 peaches, peeled and sliced 1/4 cup brown sugar 2 tbs butter 2 tbs cornstarch 1/2 tsp cinnamon Crisp Topping 1/2 cup flour 1/4 cup sugar 1/4 cup brown sugar 1/4 cup melted butter 1/2 tsp cinnamon Instructions Add the heavy cream and milk to a saucepan and heat over low until warm, just below a simmer. In a bowl, whisk the egg yolks and sugar for 1-2 minutes until slightly lightened, then whisk in the maple syrup and salt. Slowly ladle the warm cream into the egg mixture, whisking constantly, until you’ve added about 3 ladles. Pour everything back into the saucepan with the remaining cream and cook over low heat, stirring every 30 seconds, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Pour into a bowl, cover, and refrigerate overnight. Churn in an ice cream maker according to the manufacturer’s instructions. Meanwhile, mix together the brown sugar, melted butter, and cinnamon. Freeze for 5 minutes, then crumble the mixture into the churned ice cream and gently fold it in. Transfer to the freezer for 2 hours to firm up. For the peach crisp, add the peaches, brown sugar, butter, cornstarch, and cinnamon to a skillet. Cook over medium low heat for about 8 minutes, or until the peaches are softened and the sauce has thickened. Transfer to a casserole dish. In a separate bowl, mix together the flour, sugar, brown sugar, melted butter, and cinnamon until crumbly. Sprinkle evenly over the peaches and bake at 350 for 30 minutes, or until golden brown. Serve warm with a scoop of the maple ice cream.

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