Dads Peach Ice Cream Food

DAD'S PEACH ICE CREAM

Steps:

• In a heavy saucepan, heat milk to 175°. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until a thermometer reads 160° and the mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight., In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Freeze according to manufacturer's instructions.

DAD'S PEACH ICE CREAM

Steps:

• In heavy saucepan, heat milk over low until hot but not boiling. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until mixture coats the back of a metal spoon. Remove from the heat cool. Chill for at least 2 hours or overnight. In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well. Pour into a chilled freezer can of a 1-gallon ice cream freezer. Freeze according to manufacturer's instructions. Editor's Note: For vanilla ice cream, add an additional 2 teaspoons of vanilla extract and omit fruit and almond extract.© Copyright Reiman Publications, 1993-1997

PEACH ICE CREAM

Steps:

• Combine the peaches, lemon juice and 3/4 cup of sugar in a bowl.
• Cover and refrigerate for 2 hours, stirring every 30 minutes.
• Remove the peaches from the fridge and drain the juice into another bowl and set aside.
• Return the peaches to the fridge.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
• Slowly whisk in 3/4 cup of sugar until completely blended.
• Add the cream and milk and whisk to blend and then add the peach juice and mix until completely blended.
• Pour into your ice cream maker and freeze according to the ice maker's directions.
• When the ice cream is almost frozen (about 2 minutes before it is done) add the peaches and continue freezing until it is ready.
• If your ice cream maker is anything like mine, you may need to put the ice cream into a container and let it finish freezing in the freezer.

CHUNKY PEACH ICE CREAM

Steps:

• Puree peaches saving 1 cup diced, peeled peaches to the side
• Mix together puree and all ingredients above in large bowl
• Place in an ice maker and follow manufactures instructions
• Fold diced, peeled peaches into ice cream and freeze

PEACH COBBLER ICE CREAM

Steps:

• Whisk all the ice cream ingredients together in a large measuring cup. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Pour the mixture into the ice cream maker and mix until it begins to look slushy and like soft serve, about 12 to 15 minutes. Transfer the ice cream to freezer container and cover the container tightly with a lid. Freeze until firm.
• Preheat the grill to medium heat.
• Toss the peaches in a bowl with the sugar, vanilla, and allspice. Put the peaches on grill and cook for 2 to 3 minutes per side.
• Divide the peaches and ice cream among 4 bowls. Sprinkle with the crumbled shortbread cookies and serve immediately.

PEACH ICE CREAM

Steps:

• In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.
• In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
• In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.
• Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done. Variation: Use fresh raspberries

CREAMY PEACH POPSICLES

Steps:

• Roughly chop the peaches and place them in a blender along with the remaining ingredients. Blend until smooth.
• Pour the mixture into popsicle molds and freeze until firm, at least 6 hours. If you're using molds without attached sticks, place wooden popsicle sticks into the partially frozen popsicles 30 minutes into the freezing time.

DAD'S HOME MADE ICE CREAM

Steps:

• 1. Beat eggs. Gradually add sugar and continue to beat until very stiff. Add remaining ingredients and mix completely. Pour into a 1 gallon hand-crank ice cream freezer and follow directions of machine to freeze. It takes lots of ice, salt, and a long time to hand crank that machine. An electric machine may also be used.
• 2. Serve with fresh strawberries, whipped cream, or any toppings you like.

DAD'S PEACH COBBLER

Steps:

• Make the crust: In the bowl of a food processor, pulse together the flour, sugar, and 2 teaspoons salt until just combined. Add the butter and pulse a few more times until the mixture is coarse but the butter pieces are still visible. Slowly add the ice water and pulse to form a dough, six to eight pulses. If the dough looks and feels very dry, add more ice water, 1 tablespoon at a time. Divide the dough in half and wrap each half tightly in plastic wrap; flatten each piece into a disc. Refrigerate the dough for 1 hour.
• Make the filling: In a large bowl, mix together the peaches, sugar, flour, cinnamon, nutmeg, and a pinch of salt. Set aside.
• Preheat the oven to 375ºF.
• Remove the dough from the refrigerator and cut in half. On a lightly floured surface, roll it into a 9 x 13-inch rectangle, about ¼ inch thick. Set aside and repeat with the second piece of dough.
• Line a 9 x 13-inch baking dish with one of the dough rectangles, pressing any excess dough against the sides of the dish. Pour in the peach filling and spread it evenly. Place the second rectangle of dough on top of the peaches and tuck the excess dough into corners. Brush the dough with the beaten egg and sprinkle with cinnamon and sugar. Pierce the top with the tip of a sharp knife in several places to allow steam to escape while baking. Bake until the top crust is golden brown, about 1 hour 15 minutes. Let cool on a rack before serving. Serve with ice cream.

DAD'S PEACH ICE CREAM

Steps:

• In a heavy saucepan, heat milk over low until hot but not boiling. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight. In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well. Pour into a chilled freezer can of a 1-gallon ice cream freezer. Freeze according to manufacturer's instructions.

DAD'S PEACH ICE CREAM RECIPE

Steps:

• In a heavy saucepan, heat milk to 175°. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until a thermometer reads 160° and the mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight.
• In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well.
• Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Freeze according to manufacturer's instructions. Yield: 3 quarts.

DELUXE PEACH ICE CREAM

Steps:

• Add peaches and 1 cup sugar to a large bowl; stir to mix well; set aside.
• In a large mixing bowl, beat eggs using an electric mixer until they are frothy.
• In another bowl, mix together 1 1/2 cup sugar, flour, and salt.
• Gradually add sugar mixture to eggs, beating using electric mixer until thick.
• Add in milk; mix well.
• Pour egg mixture into a large pot; cook over low heat and stir constantly, about 15 minutes or until the mixture thickens and coats a metal spoon.
• Remove pot from heat and set in cold water; stir gently until mixture is cool.
• Add in cream and vanilla; stir to combine.
• Add in peaches; stir to combine.
• Pour mixture into the container of a 1-gallon electric ice cream freezer.
• Freeze according to the machine's directions.
• Let ripen at least 1 hour.

DAD'S PEACH ICE CREAM

Steps:

• In a heavy saucepan, heat milk over low until hot but not boiling. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight. In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well. Pour into a chilled freezer can of a 1-gallon ice cream freezer. Freeze according to manufacturer's instructions.