Brighten up your day with this delicious fruit-packed no-churn peach and basil cobbler ice cream from Bake Off star Crystelle Pereira.
SERVES ABOUT 10
35 basil leaves
600ml double cream
3 tbsp vanilla extract
1⁄2 tsp salt
397g can condensed milk
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
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.