California Raisin Peach Crisp with California Raisin Ice Cream

California Raisins and Peaches

100 g California Raisins

320 g Canned Peaches, cut into cubes

55 g Brown Sugar

10 g Corn Flour

2 tsp Lemon Juice

Oatmeal Crisp

150 g All Purpose Flour

100 g Brown Sugar

85 g Butter

60 g Oatmeal

0.25 tsp Salt

California Raisin Ice Cream

140 g California Raisins

125 g Sugar

6 Egg Yolks

460 ml Milk

460 g Cream

4 ml Vanilla Extract

Method

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.

Assembly

To serve, dish out raisin and peach crisp and place in a serving bowl. Finish with a scoop of California Raisin Ice Cream.

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California Raisin Peach Crisp with California Raisin Ice Cream