FARM-STAND PEACH ICE CREAM
Throughout the South, but especially along rural strips of highway, you'll find a plethora of roadside farm stands advertising their homegrown wares with colorful, hand-painted wooden signs. I love these quirky little catchall stands, where you're almost as likely to encounter folk art or a mini petting zoo as you are watermelons and eggs. If you're lucky, you can also find some of the best peach ice cream you'll ever eat-creamy, cold, and ultrafresh. I like to think my version, which makes the most of sweet, sun-ripened fruit, is just as tasty.
Yield makes about 2 quarts / serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat the half-and-half, cream, and vanilla bean and reserved seeds in a large, heavy-bottomed saucepan over medium heat just until scalded (just before the boiling point). Remove from the heat and discard the vanilla bean.
- Place the egg yolks and 1/2 cup of the sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Slowly whisk about 2 cups of the half-and-half mixture into the yolks to temper the eggs. Whisk the yolk mixture back into the pan with the half-and-half mixture and cook over very low heat, whisking constantly, for 5 to 7 minutes, until thick. The custard should coat the back of a spoon and hold a line drawn with your finger.
- Whisk in the butter until melted, then remove from the heat and let cool. Transfer the custard to an airtight plastic container and refrigerate for at least 4 hours or overnight.
- Place the peaches in a large bowl and toss with the remaining 1/2 cup sugar and the salt. Let sit for at least 30 minutes, until the fruit releases its juices and the sugar is no longer grainy. Cover and refrigerate for about 1 hour.
- Pulse the peaches in a blender or food processor five or six times, until smooth but still slightly chunky. Pour the custard into an ice cream maker and churn according to the manufacturer's instructions. Add the peaches for the last 5 minutes of churning. Scoop and serve.
FRESH PEACH COBBLER (PAULA DEEN)
I saw Paula make this on the Food Network and I had to save this recipe for when peach season comes around. Serve with your choice of whipped cream or vanilla ice cream. This looked fabulous!
Provided by Marie
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Combine peaches, 1 cup of the sugar and water in a saucepan and mix well.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove from the heat.
- Place butter in a deep baking dish and put in the oven to melt.
- Mix remaining cup of sugar, flour and milk slowly to prevent clumping.
- Pour mixture over melted butter.
- DO NOT STIR!
- Spoon fruit over top, gently pouring in syrup.
- Batter will rise to the top during baking.
- Bake for 30 to 45 minutes.
PAULA DEEN'S PEACH ICE CREAM RECIPE - (4/5)
Provided by á-23953
Number Of Ingredients 8
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.
PAULA DEEN'S PEACH ICE CREAM
Categories Dessert
Number Of Ingredients 8
Steps:
- Sprinkle 1/4 cup sugar over peaches; set aside. In a medium saucepan over medium heat, bring remaining 3/4 cup sugar, half-and-half, cream, milk and salt to a boil. Let cool to room temperature. Then add the extracts. Pour 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. Makes about 10 (½-cup) servings. PER SERVING: Cal 259 (51% fat) Fat 15 g (9 g sat) Fiber 1 g Chol 59 mg Sodium 66 mg Carb 28 g Calcium 94 mg SOURCE: Paula Deen and Friends Living It Up, Southern Style
BEST PEACH TART-PAULA DEEN
I wanted to make a Tart and when I saw this one I couldn't resist. It looks so professional and it was so easy. I am not a pro baker by any means, and look at how it turned out. I will sure to impress anyone.
Provided by BakingGuru
Categories Tarts
Time 1h40m
Yield 1 tart, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 560.5, Fat 25, SaturatedFat 14.9, Cholesterol 160, Sodium 139.6, Carbohydrate 79.3, Fiber 2.6, Sugar 47.4, Protein 6.8
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