Georgia Peach Ice Cream Food

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GEORGIA PEACH HOMEMADE ICE CREAM



Georgia Peach Homemade Ice Cream image

This is the best peach ice cream you'll ever eat!!!

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 32

Number Of Ingredients 7

2 ½ pounds fresh peaches - peeled, pitted and chopped
½ cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed

Steps:

  • Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
  • In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
  • Follow the manufacturer's instructions to freeze the ice cream.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 14.1 g, Cholesterol 15.6 mg, Fat 4.5 g, Protein 2.8 g, SaturatedFat 2.7 g, Sodium 42.4 mg, Sugar 13.3 g

GEORGIA PEACH COBBLER



Georgia Peach Cobbler image

Add fruit to your dessert for a delicious ending to your meal! Serve this peach cobbler warm with your favorite ice cream or with whipped cream.

Provided by cannedfood

Categories     Dessert

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

1/3 cup sugar
1 tablespoon cornstarch
1/2 cup canned peach syrup (from the canned peaches)
4 cups drained canned peaches
1/4 teaspoon almond extract (optional)
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon or 1/4 teaspoon nutmeg
3 tablespoons margarine or 3 tablespoons butter
1 large egg, beaten
3 tablespoons low-fat milk
whipped cream (optional) or ice cream (optional)

Steps:

  • Heat oven to 400°F Lightly grease an 8x8x2-inch baking pan. Prepare the filling by combining the sugar, cornstarch and syrup in a saucepan. Cook over medium heat, stirring, until the mixture boils and is thick. Add the canned peaches and almond extract. Keep the filling warm while you prepare the topping.
  • To prepare the topping, mix the flour, sugar, baking powder and cinnamon. Cut in the margarine until the mixture resembles coarse crumbs. Combine the egg and milk in a small bowl, and stir into flour mixture just until moistened. Pour the filling into the prepared pan. Drop the topping into 6 mounds on top of the hot filling. Bake for 20 to 25 minutes or until a toothpick inserted into topping comes out clean. Serve warm with whipped topping or ice cream, if desired.
  • Nutritional Information Per Serving: Calories 340; Total fat 7g; Saturated fat 1.5g; Cholesterol 35 mg; Sodium 180mg; ;Carbohydrate 66g; Fiber 2g; Protein 4g; Vitamin A 15%DV*; Vitamin C 10%DV; Calcium 6%DV; Iron 10%DV.
  • % Daily Value.

GEORGIA FRESH PEACH COBBLER



Georgia Fresh Peach Cobbler image

Make and share this Georgia Fresh Peach Cobbler recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs just ripe freestone peaches
2/3 cup light brown sugar, packed
1 tablespoon unsalted butter
1 1/4 cups water
1 1/2 cups sifted all-purpose flour
1 tablespoon baking powder
salt, a pinch
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2/3 cup light brown sugar, firmly packed
3/4 cup milk

Steps:

  • Blanch and peel peaches; cut them in half; remove the pits, and slice them coarse.
  • Note: to blanch peaches-have ready a large bowl of ice-cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches; with the slotted spoon place the peaches in the boiling water, two or three at a time (if the peaches are fully ripe, they will need only about 15 seconds in the boiling water, if not quite ripe, they will need more); with the slotted spoon, raise a peach from the water and move your thumb firmly over the skin; if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water; peel with your fingers, starting at the stem end.
  • Place sliced peaches in a 3-quart saucepan with the sugar, butter, and water; stir briefly over med-high heat just until the mixture comes to a boil; remove from the heat and set aside.
  • Adjust oven rack to the middle of the oven; preheat to 375°.
  • Generously butter a shallow ovenproof baking dish with at least a 2-quart capacity; it can be larger but not smaller.
  • Sift together the flour, baking powder, and salt; set aside.
  • In a small bowl, beat the butter with the vanilla and almond extract; beat in the sugar to mix.
  • On low speed add in half of the milk, then half of the sifted dry ingredients, the remainder of the milk then the remainder of the dry ingredients, scraping the sides of the bowl with a rubber spatula as needed and beating only until mixed.
  • Pour the batter into the baking dish and spread it smooth.
  • With a large slotted spoon, place the prepared peaches evenly over the batter (reserve the peach syrup for the moment); place the dish in the oven.
  • Now, pouring the peach syrup (it will be thin) over the fruit will be easier if you pour it in two additions into a 2-cup measuring cup, then reach into the oven and quickly pour it over the top of the fruit in the baking dish.
  • Place a cookie sheet on a rack below the baking dish to catch spills.
  • Bake for 20 minutes; then decrease temperature to 325° and bake for 25 minutes.
  • Serve immediately or within 20-30 minutes on large flat plates or in dessert bowls, spooning some of the thickened syrup from the bottom over or alongside each portion.
  • Serve plain or with ice cream.

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