Knock, knock. Who's there? Neighbor with a bunch of peaches from her tree. No joke. And to top it off, she said she was leaving on vacation and offered us the rest of the harvest. Somehow, our hastily harvested cucumbers in return did not seem sufficient. I made up a peach and ginger jam to welcome her when she returns from vacation. I decided to make a batch for our house and as most recipes go, I somehow ended up with this ice cream recipe. I used the no-churn recipe that I caught on to last year. The inspiration for the crumble came from Stacey at Little Figgy Food, her graham cracker crumbs coated in butter seemed like the right thing to do here.

Peach Crumble Ice Cream

By Inspired by the Seasons with assistance from Food Network & Little Figgy Food

For Jam:

2 c peaches (about 3-4) peeled and cut into 1" pieces
2 T brown sugar
2 tsp freshly grated ginger

Simmer the above ingredients in a medium sized saucepan for 8-10 minutes. Remove from heat and when cooled, transfer to a container and refrigerate for 1 hour.

For Crumble:

4 T salted butter
3 graham crackers crushed to yield 1/2 cup

In a medium sized sauce pan, melt butter and add graham cracker crumbs. Keep heat at medium low and cook for 1 to 2 minutes stirring frequently, it should be smelling sweet and buttery by now. Transfer to a cookie sheet or plate to cool.

For Ice Cream & Assembly: Recipe from Food Network

2 c heavy cream
One 14 oz can of sweetened condensed milk
1/2 tsp vanilla
pinch of salt

Place a 9"x5"x3" metal loaf pan in the freezer.

Whisk together the vanilla, condensed milk and salt in a large bowl, set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 c of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Stir in graham crumbles. Remove the chilled pan from the freezer and pour mixture into it. Cover and place in freezer for 2 hours. Remove from freezer, the mixture should be thick and creamy like soft serve. Dollop peach jam on top and with a knife, swirl throughout the cream mixture. Return to freezer for an additional 3 hours until solid and scoopable.