Peach Almond Ice Cream Food

PEACH ALMOND ICE CREAM

Steps:

• Place soaked almonds and water in vitamix
• Blend on highest setting until smooth, about 1 minute, add a bit more water if blending is a challenge
• Remove almond mixture from Vitamix and strain through a strainer bag, discarding solids
• Place almond mixture in rinsed out Vitamix container, blend in peaches and dates on highest setting until smooth
• Blend in stevia, vanilla and lemon juice
• Place mixture in ice cream maker and process according to instructions

PEACH ICE CREAM

Steps:

• Place the peaches and honey in the jar of a blender. Puree until smooth. Set aside.
• In a medium saucepan, bring the milk almost to a boil over medium heat. In a second medium saucepan, blend together the egg yolks, sugar and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy). Slowly stir in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and stir until blended.
• Decrease the heat to low and cook gently, stirring constantly with a wooden spoon. Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 175 degrees F on an instant-read thermometer. Remove from the heat.
• Set a sieve over a large, clean bowl and pass the custard through the sieve. Discard any eggy solids. Add the peach puree and vanilla and stir to combine. Chill the custard completely over an ice bath made by filling a large bowl with ice cubes and water, or refrigerate it until chilled. Churn the ice cream according to the instructions for your ice-cream maker.

HOMEMADE VANILLA ICE CREAM

Steps:

• Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.

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.

PEACH ALMOND ICE CREAM

Steps:

• 1. Place soaked almonds and water in vita-mix.
• 2. Blend on highest setting until smooth, about 1 minute, add a bit more water if blending is a challenge.
• 3. Remove almond mixture from vita-mix and strain through a fine mesh paint strainer bag, discarding solids.
• 4. Place almond mixture in rinsed out vita-mix container, blend in peaches and dates on highest setting until smooth.
• 5. Blend in stevia, vanilla and lemon juice.
• 6. Place mixture in ice cream maker and process according to instructions.

PEACHES AND CREAM ICE CREAM

Steps:

• Put the peaches into the bowl of a food processor. Pulse until finely chopped.
• In a medium bowl, use a whisk to combine the milk, cream, sugar, vanilla, cinnamon, and salt just until the sugar is dissolved. (Note that if you use allulose it will dissolve quickly so only a short whisking will be needed)
• Cover and refrigerate 1 to 2 hours, or overnight.
• Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let the maker run until a soft creamy texture is achieved, about 15 to 20 minutes.
• Transfer the ice cream to an airtight container and place in freezer for about 2 to 3 hours or until it reaches the desired consistency.

PEACH-ALMOND UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
• Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
• Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
• Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.

FRESH PEACH ICE CREAM (REGULAR AND DIET VERSIONS)

Steps:

• In food processor/blender, puree peaches (peeling the peaches is optional).
• Blend peach puree and all ingredients until very smooth.
• Chill ice cream mix until cold, about 1-2 hours.
• Pour mix into your ice cream machine and process according to manufacturer's directions.
• It may be necessary to continue the"chill/beat" cycle for 15-30 minutes after the first cycle stops.
• Note: Since fresh Peach Ice Cream is very soft, it maybe necessary to let it"ripen" in your ice cream maker for an additional 45 minutes (or place in a bowl in freezer) if you prefer a firmer ice cream.

PEACH ICE CREAM

Steps:

• Cut an X in bottom of each peach, then blanch in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1/2-inch pieces. Toss with lemon juice and 3/4 cup plus 2 Tbsp sugar in a large bowl. Let macerate, covered and chilled, at least 8 hours.
• Whisk together cornstarch, 1/4 tsp salt, and remaining 1/4 cup sugar in a heavy medium saucepan. Add cream and milk and bring to a boil over medium heat, whisking constantly. Add to yolks in a slow stream, whisking constantly, to temper, then pour mixture back into saucepan.
• Cook, stirring with a wooden spoon, just until custard coats back of spoon and registers 170°F on an instant-read thermometer, 1 to 2 minutes (mixture will be thick). Strain through a fine-mesh sieve into a metal bowl and stir in extracts. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 4 hours.
• Transfer 2 cups peaches with slotted spoon to a bowl.
• Purée remaining peaches and liquid in a blender until smooth. Add purée to custard and freeze in ice cream maker, then transfer to a bowl and stir in reserved peaches.
• Transfer to an airtight container and put in freezer to harden, about 2 hours.

PEACH GELATO

Steps:

• Place peaches and water in a large skillet; cook, uncovered, over medium heat until tender. Place in a food processor; cover and process until blended. Set aside., In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, peaches and liqueur if desired. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining gelato mixture.