Crystelle Pereira's no-churn peach and basil cobbler ice cream recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Crystelle Pereira’ s no-churn peach and basil cobbler ice cream recipe By Crystelle Pereira - July 17, 2022 Brighten up your day with this delicious fruit-packed no-churn peach and basil cobbler ice cream from Bake Off star Crystelle Pereira. Aaron Graubart SERVES ABOUT 10 ICE CREAM 35 basil leaves 600ml double cream 3 tbsp vanilla extract 1⁄2 tsp salt 397g can condensed milk COBBLER TOPPING 90g caster sugar 90g plain flour 1 tsp ground cinnamon, plus extra for dusting Pinch of salt 85g unsalted butter, chilled and cubed 150g demerara sugar ROASTED PEACHES 4 large peaches (about 480g), diced 2 tbsp light brown sugar 1 tsp ground cinnamon 25 basil leaves 2 tbsp honey Start by infusing the cream for the ice cream. In a mortar and pestle, bash down the 35 basil leaves until they form a green paste. Add to a saucepan with 200ml cream, and heat on low for 5 minutes, then turn off the heat and leave to infuse. Preheat the oven to 180C/160C fan/gas 4. For the cobbler topping, put the sugar, flour, cinnamon and salt in the bowl of a food processor then pulse to combine. Add the chilled butter and pulse the mixture until it is the texture of breadcrumbs. Add the demerara sugar then pulse again. Place the cobbler on a lined baking tray and bake for 25 minutes. Remove from the oven and leave to cool, then break into small 1cm chunks. Meanwhile, toss the diced peaches in the brown sugar and cinnamon then bake in the oven on a separate rack under the crumble for 20 minutes. Tip half the peaches into the bowl of a food processor with all the basil leaves and the honey then whiz to a purée. Set this and the rest of the peaches aside. For the ice cream, pour the remaining 400ml double cream into the bowl of a stand mixer (or a large mixing bowl if using a handheld whisk). Add the vanilla extract and salt then whisk to soft peaks, taking care not to overmix. Add the cooled basil-infused cream and whisk back to soft peaks. Pour in the condensed milk and use a spatula to fold this through, until no streaks remain. In a large loaf tin or freezer-proof container, pour in half of the ice cream base and smooth the top. Pour in half of the peach purée then use a palette knife or a skewer to swirl this through. Next add half of the remaining roasted peaches, followed by a generous handful of the cobbler topping. Repeat this layering with the rest of the ice cream, peach purée, roasted peaches and cobbler topping. (There will be topping left over.) Cover with clingfilm and place this in the freezer for 6 hours or overnight. Serve with the extra cobbler topping, dust with cinnamon and enjoy. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved