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Paganini's Pantry

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(One quart)

For Ice Cream:
5 egg yolks
1 cup sugar
2 cups heavy cream
2 cups whole milk
1 teaspoon ground cinnamon

Place egg yolks and sugar in a large bowl and whisk until mixture is pale yellow and thick.  Set aside.

In a medium saucepan, heat the cream, milk, cinnamon and to just a boil. Allow to cool a little. Gradually whisk into the egg mixture, adding slowly and whisking constantly to prevent cooking the eggs.  Return mixture to saucepan and cook gently, stirring constantly until mixture thickens slightly and coats the back of a spoon.  Do not boil.

Strain mixture, cool to room temperature in an ice bath, then cover and refrigerate until completely cold. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Once ice cream is made but still in “soft serve” mode mix in crumble pieces and peach mixture.  Freeze overnight to harden completely.

For Crumble Mix in:
1/3 cup all-purpose flour
1/3 cup rolled oats
1/4 cup packed brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 cup unsalted butter, chopped and chilled

Preheat oven to 350° F.

Mix ingredients together until well incorporated.  Spread onto a parchment lined cookie sheet in a thin even amount. Bake until cookie like, approximately 8-12 minutes.  Allow to cool completely.  Break into chunks.

Peach Mix In:
½ cup peach juice
2 tbsps. brown sugar
2 tbsps. cornstarch
1 1/2 cups fresh peaches, peeled and diced
1/8 tsp cinnamon
1tsp vanilla bean paste

Cook ingredients together in a saucepan until mixture thickens. Allow mixture to cool completely.

 

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