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Ingredients
  

Ice Cream Base:

  • 1 14 Ounce Can of Sweetened Condensed Milk
  • 1½ Cups of Heavy Cream
  • 1 Teaspoon of Vanilla Extract

Peach Compote:

  • 2 Cups of Diced Peaches about 3 Medium Peaches
  • 2 Tablespoons of Lemon Juice
  • 2 Tablespoons of Granulated Sugar
  • 1 Tablespoons of Brown Sugar
  • ½ Teaspoon of Ground Cinnamon
  • Pinch of Kosher Salt

Oat Crumble:

  • 2 Tablespoons of Unsalted Melted Butter
  • 4 Tablespoons All-Purpose Flour
  • 2 Tablespoons of Granulated Sugar
  • 2 Tablespoons of Brown Sugar
  • ¼ Teaspoon of Ground Cinnamon
  • 3 Tablespoons of Oats
  • Pinch of Kosher Salt

Instructions
 

Peach Compote:

  • Cut the peaches into ¼” – ½” dice and add them to a saucepan with the lemon juice, sugar, brown sugar, cinnamon and salt. Stir to combine.
  • Cook over medium low heat until the peaches release their juices and the sauce thickens. About 3-4 minutes.
  • Let the peaches cool to room temperature. If not using immediately, store in an airtight container in the refridgerator.

Oat Crumble:

  • Preheat your oven to 350° F.
  • In a medium bowl whisk together the flour, granulated sugar, brown sugar, cinnamon, oats and salt.
  • Add the melted butter and stir with a fork to combine. The mixture should look cumbly.
  • Spread the mixture on a parchment lined baking sheet.
  • Balke for 10-12 minutes. The crumble should be golden brown. It will not be crisp when removed from the oven, but it will crisp up as it cools.
  • Once completely cool break up the crumbles and store in an airtight container until ready to use.

Ice Cream Base:

  • In a large bowl, add the sweetened condensed milk, heavy cream and vanilla extract.
  • Using a hand mixer, beat the mixture, on high, until it is thick. It should be the consistency of soft whipped cream. This should take about 3-4 minutes.

Assembly:

  • Place 1/3 of the ice cream base in a glass or ceramic loaf pan or container and top with 1/3 of the peach compote and swirl it into the cream. Sprinkle with 1/3 of the crumbles.
  • Repeat 2 more times.
  • Cover with plastic wrap and then foil and place in the freezer. Chill for about 6-8 hours for a scoopable consistency.
  • If storing longer in the freezer, let the ice cream sit out at room temperature for a few minutes to make it easier to scoop.