Peach Crisp with Cheesecake Ice Cream

Serves 6 to 8

¼ cup brown sugar

1 tablespoon cornstarch

½ teaspoon ground ginger

½ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

8 peaches, cut into 8 wedges

½ lemon, zested and juiced

½ teaspoon almond extract

For the topping

1 cup flour, any kind will work

¾ cup rolled oats

¼ cup slivered almonds

¼ cup brown sugar

¼ teaspoon salt

½ cup unsalted butter, room temperature

Heat your oven to 400ºF.

In a large bowl, whisk together the brown sugar, cornstarch, ginger, cinnamon, and nutmeg. Add in the peaches along with the lemon zest, lemon juice, and almond extract and gently stir to combine. Transfer the fruit and any juices to a large pie plate or cast iron skillet and set aside.

In the same bowl, make the topping by stirring together the flour, oats, almonds, brown sugar, and salt. Cut the butter into pats and, using your fingers, mix and pinch the butter in until combined and crumbly.

Scatter about two thirds of the oat mixture over the fruit. Scrunch the remaining mixture in your hand to bring it together then roughly crumble over top. Bake the crisp for 30 to 35 minutes or until the fruit is crumbly and tender and the topping is golden and crisp.

Allow the crisp to cool for at least 10 minutes before serving as is or with Cheesecake Ice Cream (recipe follows).

Cheesecake Ice Cream

Makes about 6 cups

1 cup brick cream cheese, room temperature

1 (300ml) can sweetened condensed milk

2 teaspoons vanilla extract

¼ teaspoon salt

2 cups whipping cream

6–8 graham crackers, roughly crumbled

1.        Place a loaf pan in the freezer while you prepare your ice cream base.

2.        In a large bowl, beat the cream cheese until light and fluffy. Add in the sweetened condensed milk, vanilla, and salt and beat well to combine. In a separate bowl, whip the cream to stiff peaks.

3.        Using a whisk, fold about a cup of the whipped cream into the condensed milk mixture just to lighten it up a bit. Switch to a spatula and fold in half of the remaining whipping cream. Add in the roughly crumbled graham crackers along with the remaining whipped cream and fold together just until combined.

4.        Retrieve the chilled loaf pan from the freezer and pour in the ice cream base. Press a layer of plastic wrap directly on top and place in the freezer for at least 6 hours to firm up before serving.