Georgia Peach Ice Cream Alternative with Cobbler Crumble

Name: Georgia Peach Ice Cream Alternative with Cobbler Crumble
Total time: 410
Yield: 8
Ingredients: ⅔ cup all-purpose flour; ¼ cup white sugar; ¾ teaspoon baking powder; 3 tablespoons cold butter; 2 tablespoons Blue Diamond Vanilla Almond Breeze; ½ cup white sugar; 2 tablespoons cornstarch; 4 large egg yolks; 2 cups Blue Diamond Vanilla Almond Breeze; 1 cup chopped, peeled fresh peaches; 1 cup peach jam or preserves, divided; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 (13.5 ounce) can coconut milk

Recipe by Almond Breeze from allrecipes.com

Dessert 7 Hr. 50 Mins.

Ingredients

8 servings

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⅔ cup all-purpose flour
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¼ cup white sugar
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¾ teaspoon baking powder
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3 tablespoons cold butter
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2 tablespoons Blue Diamond Vanilla Almond Breeze
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½ cup white sugar
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2 tablespoons cornstarch

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4 large egg yolks
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2 cups Blue Diamond Vanilla Almond Breeze
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1 cup chopped, peeled fresh peaches
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1 cup peach jam or preserves, divided
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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1 (13.5 ounce) can coconut milk

Instructions

To prepare crumble, preheat the oven to 350 degrees F (175 degrees C). Stir together flour, sugar and baking powder in a medium bowl. Cut in butter with a fork until it's the size of peas, then lightly stir in 2 to 2 1/2 tablespoons Almond Breeze.
Place on a parchment-lined baking sheet and break into 1/2- to 1-inch pieces; bake for 15 minutes. Let cool, then coarsely crumble.
To prepare ice cream, whisk together sugar, cornstarch, and egg yolks in a medium saucepan, then slowly whisk in Almond Breeze. Bring to a simmer over medium heat, whisking constantly. Cook over low heat, stirring frequently, until mixture is slightly thickened; let cool.
Transfer to a blender with peaches, 1/2 cup peach jam, vanilla and almond extracts, and coconut milk; puree until smooth.
Cover and chill well. Transfer to an ice cream maker bowl and freeze according to manufacturer's instructions.
Place a layer of ice cream in the bottom of a 1-quart dish (such as a loaf pan). Top with small spoonfuls of the remaining jam and some of the crumble. Repeat layers several times, saving a little of the crumble for garnishing, if desired.
Cover and freeze until ready to serve. Top small scoops of ice cream with a sprinkle of the crumble.