Chef Panjama Praphapantasak
Chef Instructor, Suan Dusit International Culinary School
Combine sugar and egg yolks in a sauce pan and whisk until pale yellow. Add milk and stir until smooth. Place over medium heat and cook until the mixture thickens. Strain through a fine sieve. Add raisins and vanilla extract.
Pour the mixture into an ice cream machine and churn until thick. Transfer to a container and keep frozen until time to serve.
To prepare the oatmeal crisp, stir our, oatmeal, brown sugar and salt together. Add vanilla and melted butter. Combine all the ingredients well.
In a bowl, toss together the peaches, raisins, lemon juice, brown sugar and corn flour. Place on a baking tray and top with the oatmeal crisp.
Bake at 165°C for 15 minutes.
To serve, dish out raisin and peach crisp and place in a serving bowl. Finish with a scoop of California Raisin Ice Cream.