Craftwytch Ice Cream

Peach and Pretzel Streusel Ice Cream

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I made a double batch of this recipe and had a lot of peach compote and pretzel streusel left over which is great to use as a topping, in oatmeal or for making more ice cream, This flavor is so good you’ll want leftovers.

Remove the skins of 3 large peaches by scoring the bottoms with and X and boiling them in water for about 30 seconds and plunging them into ice water. the skins should peel off very easily and the process is super satisfying.

A close-up of a hand holding a peach, showing a knife cutting an 'X' shape on the bottom to prepare for peeling.
A pot of boiling water with peaches being blanched, alongside a bowl of ice water containing one peach.
A person peeling the skin off a peach, revealing the juicy fruit underneath, with several whole peaches in the background.

Slice and dice the peaches. Cook them on the stove top on medium/low along with 1/2 cup brown sugar, 1 tablespoon of corn syrup, 1 teaspoon of vanilla, the juice of 1/2 lemon, and 2 tablespoons of peach schnapps. The alcohol will help to keep the peaches a bit softer once frozen. You can use another alcohol of choice or skip this step if you prefer.

A hand slicing diced peaches on a cutting board with several halved peaches surrounding it.
Preparing peach compote with diced peaches, brown sugar, and vanilla extract in a frying pan.
A bottle of peach schnapps next to diced peaches mixed with brown sugar in a pan.

Cook for about 20 minutes or until the liquids have thickened into a syrup. Let cool to room temperature and transfer to a bowl. This should keep in the refrigerator for up to a week and for about 6 months in the freezer.

A close-up view of diced peaches cooking in a pan with brown sugar and spices, with a hand stirring the mixture with a wooden spoon.
Peach compote cooking in a saucepan, with diced peaches simmering in a thick syrup.
A hand using a blue spatula to pour peach compote from a strainer into a glass bowl on a marble countertop.

Make the pretzel struesel. In a food processor combine 50 grams of unsalted pretzels, 1/4 cup brown sugar, 2 tablespoons of flour and 1/4 tsp salt. Process until fully mixed and then add 2 tablespoons of melted butter and process until it comes together.

A close-up view of a blender filled with pretzels, ready to be processed into a mixture for a dessert topping.
A close-up view of a hand pouring flour into a food processor containing brown sugar and other ingredients, set on a marble countertop.
A close-up of a food processor with ground pretzels and a liquid being poured in, likely melted butter, over the ingredients on a marble countertop.

Spread pretzel streusel onto a parchment or silicone mat lined baking sheet and bake at 350 for about 10-15 minutes, breaking it up and mixing halfway through to prevent burning.

Top view of a food processor containing blended pretzel mixture, showcasing a crumbly texture.
A person spreading pretzel streusel mixture onto a baking sheet lined with parchment paper, using a blue spatula.
Close-up of a blue spatula scooping up pretzel streusel on a parchment-lined baking sheet.

Transfer to a container and store in refrigerator.

Make an ice cream base of your preference, I used a 6 yolk custard base. After straining it the warm base into a bowl, add 200 grams of unsalted pretzels, and mix up to release all of the pretzel coating. Let sit for 10-20 minutes. This is a good time to taste it and make sure the flavor is to your liking.

A hand holding a bowl of egg yolks over a pot of cream on a stove, with a thermometer visible.
Pouring a yellow ice cream mixture through a strainer containing pretzel pieces into a bowl.
Close-up of pretzels soaking in a creamy, bubbly mixture, showcasing the texture and color of the ingredients.

Strain out the pretzels and make sure to squeeze out as much liquid as possible. Its okay to get a little of the pretzel mush in the base. Add 1/2 tsp salt, 1/2 tsp vanilla extract and about 150 grams of the peach compote. use an immersion blender or a traditional one to smooth out the liquid. Don’t over-blend.

A hand holding a mesh strainer filled with pretzel pieces coated in a sweet sauce.
A person is using a colander to add peach compote into a mixing bowl of cream or ice cream base, with a bright orange spatula.
An immersion blender mixing a creamy ice cream base in a stainless steel bowl on a marble countertop.

Refrigerate the ice cream base until it’s very cold, a couple hours at least. Churn the ice cream in your ice cream maker, and then transfer to a container, layering iwth more peach compote and pretzel streusel. Enjoy right away as a soft serve consitency or freeze overnight for a more scoop-able consistency.

View of freshly churned ice cream inside an ice cream maker, showing a smooth, creamy texture.
A close-up of a hand holding a turquoise scoop above a clear bowl filled with a crumbly mixture, likely a pretzel streusel, set against a marble countertop.
A scoop of ice cream topped with peach compote and pretzel streusel in a clear container, placed on a marble surface.
Print Recipe

Peach and Pretzel Streusel Ice Cream

Servings: 0

Equipment

  • Immersion or traditional blender
  • ice cream maker
  • food processor

Ingredients

For the Peach Compote Ice Cream

  • 3 peaches
  • 1/2 cup cup brown sugar
  • 1 tbs corn syrup
  • 1 tsp vanilla extract 1/2 for the compote and 1/2 for the ice cream base
  • 1/2 lemon
  • 1 tsp cinnamon
  • 2 tbsp Peach Schnapps
  • 1 ice cream base of choice
  • 200 g unsalted pretzels
  • 1/2 tsp salt

For the Pretzel Streusel

  • 50 g unsalted pretzels
  • 1/4 cup brown sugar
  • 2 tbsp flour
  • 1/4 tsp salt
  • 2 tbsp butter

Instructions

  • Score the bottoms of 3 peaches with and X. Boil a pot of water. Prepare a bowl of ice water. Once boiling add the peaches for 30 seconds, then transfer to the ice water.
  • Peel off the peach skins, and slice and dice them into small cubes.
  • Add peaches to large pan or pot along with 1/2 cup brown sugar, 1 tbs corn syrup, 1/2 tsp vanilla, the juice of 1/2 lemon, 1 tsp of cinnamon and 2 tbs of Peach Schnapps.
  • Cook on medium low until the liquid cooks down and becomes a syrup, about 20 minutes.
  • Transfer to a bowl and let come to room temperature before storing in the refrigerator.
  • Make the pretzel streusel. In a food processor combine 50 grams of unsalted pretzels, 2 tbs flour, 1/4 cup brown sugar and 1/4 tsp salt. Process until fully combined and then add 2 tbs melted butter. The mixture shoudl come together almost like a dough.
  • Transfer mixture to a parchment or silicone lined pan and bake at 350 for 10-15 minutes, mixing up halfway through to prevent burning.
  • Let cool and store in refrigerator.
  • Make an ice cream base of your choice. Transfer to a large heat proof bowl and add 200 grams of unsalted pretzels. Mix and let soak for 10-20 minutes to release all of the pretzel flavor.
  • Strain the pretzels out of the base, squeezing as much liquid out as possible. Add 1/2 tsp of salt, 1/2 tsp vanilla extract and 150 grams of peach compote. Blend with an immersion blender until smooth.
  • Refrigerate until fully cold, 2 hours minimum or overnight.
  • Churn ice cream and transfer to a container, layering with more peach compote and pretzel streusel.
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