Peach Cinnamon Ice Cream Food

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.

CINNAMON-CRUNCH PEACH SUNDAES

Steps:

• Stir 1 cup plus 2 tablespoons sugar, 3/4 cup water, corn syrup and halved cinnamon sticks in heavy medium saucepan over medium heat until sugar dissolves; bring to boil. Reduce heat to low; simmer until syrup is reduced to 1¤ cups, about 20 minutes. Cool; remove cinnamon sticks. (Can be made 1 week ahead. Cover; refrigerate.)
• Preheat oven to 350°F. Combine cracker crumbs, butter and 1 1/2 tablespoons sugar in small bowl; toss to coat evenly. Spread mixture out on small baking sheet. Bake until golden, stirring occasionally, about 5 minutes. Cool.
• Mix peaches, 3 tablespoons sugar, lemon juice and ground cinnamon in medium bowl. Let stand until juices form, at least 15 minutes and up to 1 hour.
• Place 2 scoops of ice cream in each of 6 bowls. Spoon peaches and juices over ice cream. Drizzle with syrup and sprinkle with crunch topping. Garnish with cinnamon sticks, if desired, and serve.

PEACH-CINNAMON ICE CREAM

Steps:

• Combine the first 3 ingredients in a bowl.
• Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides; set aside.
• Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon; do not boil.
• Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon.
• Cover and chill 4 hours.
• Pour mixture into freezer container of a 6-quart electric ice cream maker.
• Freeze according to manufacturer's instructions.
• Can eat immediately (soft serve) or transfer to freezer container and freeze until desired firmness.

FRESH PEACH COBBLER WITH CINNAMON ICE CREAM

Steps:

• Place enough peaches that have been peeled, pitted and sliced to cover bottom of 8 x 11 baking pan.
• Mix together sugar, flour and salt.
• Stir in egg.
• Place mixture on top of peaches.
• Drizzle with melted butter.
• Bake at 350 degrees for approximately 30 minutes or until done.
• Mix 1 qt vanilla ice cream with cinnamon to taste and serve with warm cobbler.

PEACHES IN BROWN SUGAR WITH RUM SAUCE AND ICE CREAM

Steps:

• Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.