Peach Ice Cream With Vanilla Scented Peaches Food

PEACH ICE CREAM

Steps:

• Mix chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so the peach pieces release their juices.
• Blend peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
• In a large bowl combine peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
• Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. And allow to run according to manufactures instructions (Mine is about 25-30 minutes.)
• Serve now for soft serve ice cream.
• For scoopable ice cream, scoop the peach ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight. Then scoop and serve.

VANILLA ICE CREAM WITH PEACH SYRUP

Steps:

• Place the chopped peaches in a bowl or mason jar and set aside.
• In a saucepan, combine the sugar and 2 cups of water. Stir to combine. Turn the heat to medium high and boil until the syrup becomes thicker but is not yet starting to turn color, 3 to 5 minutes. Remove from the heat and pour the syrup over the chopped peaches. Allow to sit at room temperature for 1 hour (or you can chill in the fridge).
• To serve, spoon the peach syrup over the vanilla ice cream and sprinkle with the basil.

NOT-SO-CLASSIC PEACH MELBA

Steps:

• Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
• Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
• To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.

WHITE PEACH AND BOURBON VANILLA ICE-CREAM

Steps:

• Place the water and sugar in a large saucepan over high heat, bring to the boil and stir until the sugar is dissolved. Add the peaches, cover with a round of non-stick baking paper and weigh down with a small plate to submerge. Reduce the heat to medium and cook for 15-20 minutes or until soft. Drain the peaches, reserving the syrup. Allow to cool slightly before peeling. Refrigerate half the peaches for 1-2 hours or until cold. Cut the remaining peaches in half, discarding the stones, and place in a food processor. Process until smooth and refrigerate until cold.
• Place the milk, cream and vanilla in a medium saucepan over high heat and stir until just boiling. Remove from the heat and set aside. Place the egg yolks and extra sugar in a large bowl and whisk until well combined. Gradually pour the milk mixture into the egg mixture, whisking to combine. Return the mixture to the saucepan over low heat and cook, stirring, for 8 minutes or until the custard is thick and coats the back of a spoon. Transfer to a large bowl, cover with plastic wrap and refrigerate for 1-2 hours or until cold.
• Add the bourbon and the peach puree to the custard and whisk to combine. Pour into a metal (not glass) brownie pan. Freeze for 8 hours or overnight until set.
• Cut the ice-cream into squares. In batches, place the squares in the cleaned food processor and process until smooth. Return the mixture to the tin and freeze for 1 hour or until firm.
• Scoop the ice-cream into serving bowls. Drizzle with the reserved peach syrup and sprinkle with the amaretti. Serve with the whole poached peaches.

NO-CHURN PEACH ICE CREAM

Steps:

• In a food processor, puree the peaches until nearly smooth. Scrape the puree into a large bowl and whisk in the sweetened condensed milk, vanilla bean paste, salt, ginger and peach extract if using.
• In a stand mixer fitted with the whisk or in a large bowl using a handheld electric mixer, beat the heavy cream until stiff peaks form.
• Stir 1/3 of the whipped cream into the peach mixture to lighten it, then gently fold in the remaining whipped cream in 2 or 3 batches until no streaks remain. Scrape the mixture into a chilled 6-cup freezer-proof pan (a loaf pan works well). Press a piece of plastic wrap directly on the surface of the ice cream. Freeze for at least 6 hours or overnight before serving.

PEACH ICE CREAM

Steps:

• In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.
• In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
• In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.
• Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done. Variation: Use fresh raspberries

PEACH ICE CREAM WITH VANILLA-SCENTED PEACHES

Steps:

• For ice cream:
• Place peach slices in large bowl; add lemon juice and toss gently. Set aside. Combine peach peels, pits, cream, milk and vanilla bean in heavy large saucepan and bring to simmer. Reduce heat to very low and barely simmer 20 minutes.
• Strain cream mixture into heavy medium saucepan. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in hot cream. Return mixture to same saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Mix in corn syrup. Chill custard until cold.
• Puree peach slices in processor. Add 1 cup custard; blend until smooth. Whisk into remaining custard. Transfer to ice cream maker; process according to manufacturer's instructions. Transfer to covered container and freeze. (Can be made 2 days ahead.)
• For peaches:
• Scrape seeds from vanilla bean into heavy small saucepan; add bean. Add wine and sugar and stir over low heat until sugar dissolves. Increase heat and bring to boil Pour syrup into medium bowl. Refrigerate until cold. Add peaches to syrup and toss to coat.
• Serve ice cream with peaches.

PEACH ICE CREAM

Steps:

• In a large saucepan, combine sugar, milk and egg. 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. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Stir in cream, pudding mix, peaches and vanilla into custard. Fill cylinder of an ice cream freezer two-thirds full. Freeze according to 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 ice cream mixture.

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.

SAUTEED PEACHES WITH VANILLA ICE CREAM

Steps:

• Melt butter and sugar in large skillet over high heat until just beginning to brown.
• Add peaches, stirring until tender, 5 minutes.
• Stir in liqueur.
• Remove from heat.
• Scoop ice cream into eight serving bowls.
• Spoon peach mixture evenly over ice cream.