Paula Deens Peach Ice Cream Recipe 45 Food

PEACH ICE CREAM

Steps:

• In a medium saucepan, combine milk and cream. Scrape seeds from vanilla bean into milk mixture; add bean to mixture. Cook over medium-low heat until mixture is very warm, about 10 minutes. Remove and discard vanilla bean.
• In a medium bowl, whisk together sugar and flour. Add egg yolks, whisking until combined. Whisking constantly, pour one-fourth of hot milk mixture into sugar mixture. Whisking constantly, add sugar mixture to remaining hot milk mixture. Cook, stirring frequently, over medium-low heat until mixture thickens and coats the back of a spoon, about 15 minutes. Remove from heat; strain mixture into a medium bowl. Stir in corn syrup. Cover and chill for at least 4 hours or up to 3 days.
• In a medium bowl, combine chopped peaches and lemon juice. Let stand for 10 minutes. Add to chilled milk mixture.
• Pour mixture into the container of an electric ice cream freezer. Freeze according to manufacturer's instructions. Garnish ice cream with peaches, if desired.

PAULA DEEN'S PEACH ICE CREAM RECIPE - (4/5)

Steps:

• Sprinkle 1/4 cup of the sugar over the peaches and set aside Bring the remaining 3/4 cup sugar, the half and half, cream, milk and salt to a boil in a medium saucepan over medium heat. Let cool until the mixture reaches room temperature, then add the almond and vanilla extracts. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions, adding the peaches during the final 10 minutes of freezing. Serve immediately or store in the freezer in a plastic container with a snap on lid.

THE LADY AND SONS EASY PEACH COBBLER ( PAULA DEEN )

Steps:

• Preheat oven to 350 degrees.
• Place butter in oven in a 2-quart baking dish to melt.
• Stir sugar and flour together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping.
• Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish (DO NOT STIR).
• Spoon fruit on top of batter, then gently pour syrup on top (DO NOT STIR). Sprinkle with cinnamon, if using. The most important part of this dish is not stirring the mixture.
• Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.

BEST PEACH TART-PAULA DEEN

Steps:

• Preheat the oven to 375°F.
• To make the crust:.
• Please the flour, butter and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart plan with a removable bottom and 1/2 inch sides. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
• Lower the oven to 350°F.
• To make the filling:.
• If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as the peaches will shrink during cooking.
• Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
• To make the glaze:.
• Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint.