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Ingredients
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Ice Cream Base
Roasted Peaches
Oat Streusel
Method
Ice Cream Base
- 1
Prepare the Corn Infusion
In a saucepan, combine corn kernels and heavy cream. Heat over medium heat until just simmering. Remove from heat and let it steep for 30 minutes.
- 2
Mix the Base
In a bowl, whisk together buttermilk, sugar, vanilla extract, and salt. Strain the corn cream mixture to remove the kernels and combine with the buttermilk mixture. Chill in the refrigerator for at least 2 hours.
- 3
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze until firm.
Roasted Peaches
- 4
Roast the Peaches
Preheat the oven to 400°F (200°C). Toss the peach slices with brown sugar and melted butter. Spread them on a baking sheet and roast for 20-25 minutes until tender and caramelized.
Oat Streusel
- 5
Prepare the Streusel
In a bowl, combine oats, flour, brown sugar, melted butter, and cinnamon. Mix until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 15-20 minutes until golden brown. Let it cool.