Peach Raspberry Ice Cream Food

RASPBERRY PEACH CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins.
• In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon.
• In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon.
• Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet.
• Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.

RASPBERRY PEACH CRUMBLE

Steps:

• Preheat oven to 375F. Lightly spray an 8 or 9-inch baking dish and set aside.
• In a large bowl, combine peaches, raspberries, sugar, lemon juice, corn starch and salt.
• Transfer to the prepared baking dish.

PEACH-RASPBERRY ICE CREAM CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper. Butter the parchment.
• Macerate fruit: In a small bowl, combine chopped peaches and 1 tablespoon sugar. In another bowl, combine mashed raspberries with 1 tablespoon sugar. Let both macerate for at least 1 hour while you bake the cake.
• Prepare cake: In a medium bowl, whisk together flour, baking powder and salt.
• In a large bowl, with an electric mixer on medium, beat together butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla extract and the whole egg. Scrape down sides of bowl again, then beat in egg yolk. With the mixer on low, beat in half the flour mixture, followed by the milk, and then the remaining flour mixture.
• Transfer batter to pan and spread it into a thin, even layer. Bake until cake is golden brown and springs back when pressed lightly, 10 to 12 minutes. Let cool in pan on a rack for 10 minutes. Run a small thin knife or spatula around the cake, then carefully turn out onto rack to cool completely. Discard parchment.
• Prepare ice cream: In a large bowl, combine preserves, evaporated milk, salt and macerated peaches, plus any juices. In another large bowl, whip cream to stiff peaks (do not overbeat). Gently fold cream into peach mixture.
• Assemble ice cream cake: Line a 9- by-5-inch loaf pan with plastic wrap, leaving a 6-inch overhang on each side.
• Cut cooled cake into thirds, making three rectangles 9 by 4 1/3 inches each. (You want a 1/4-inch border of space around each cake layer once it's in the loaf pan; depending on the shape of your pan, you may need to trim cake.)
• Add a third of the cream mixture (about 1 1/3 cups) to pan and smooth into an even layer. Top with one cake layer, pressing down slightly so cream comes up and around sides of cake evenly. Drain mashed raspberries, then spread half the fruit onto cake. Repeat process a second time, adding another third of the cream; a cake layer, pressing down slightly so cream comes up and around sides; and remaining raspberries. Add remaining cream, then top with final cake layer, pressing down slightly so cream comes up and around sides. Use plastic overhang to wrap cake up tightly. Freeze until firm, at least 8 hours.
• To serve, toss sliced peach with 1/2 cup raspberries and 1 tablespoon sugar and let macerate until a bit juicy, about 10 minutes. Remove cake from freezer, unwrap, and lift out of pan. Invert onto a serving plate and let stand at room temperature for 5 to 10 minutes. Top with peach-raspberry mixture.

PEACH RASPBERRY CRISP

Steps:

• Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
• In a large bowl, add the peaches, raspberries, 1/2 cup granulated sugar, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
• In a separate large bowl, add the butter, brown sugar, oats, flour, cinnamon, optional salt, and using two forks or your hands (I find my hands work best and it's the easiest), cut the butter into the dry ingredients until small pea-sized clumps form and some sandy bits form; set aside.
• Give the fruit another stir and turn mixture out into prepared pie dish, scraping out and including any juice that collected in the mixing bowl.
• Evenly sprinkle the crumble mixture over the fruit. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the fruit and it turns out to be just the right amount.
• Place pie dish on a cookie sheet (insurance is case there's an overflow in the oven) and bake for about 45 to 48 minutes, but start checking at about 35 minutes. Crisp should be bubbling quite vigorously near the edges of dish and bubbling to a lesser degree in center. Topping should be very lightly golden browned and set.
• Place pie dish on a wire rack to cool for at least 20 minutes, or overnight, before serving. I prefer crisp to set up for a few hours or overnight, but it can be served warm.
• Optionally serve with whipped cream, whipped topping, or ice cream.

PEACH RASPBERRY COBBLER

Steps:

• In a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.
• Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish. Remove from heat.
• In a bowl, mix the flour, baking powder, salt, and 1 cup sugar. Mix in milk just until dry ingredients are evenly moist. Pour evenly into the buttered baking dish. Scoop peach and raspberry mixture over the batter.
• Bake 45 minutes in the preheated oven, until golden brown.

OLD FASHIONED PEACH ICE CREAM

Steps:

• Place chopped peaches in a bowl. Add 1/4 cup sugar and stir. Cove and let sit for at least 1 hour.
• Once peaches have released a lot of juice, place peaches and juice in a food processor. Pulse 3-4 times just until peaches are broken up into small pieces.
• In a saucepan, heat heavy cream, milk and 3/4 cup sugar and salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes.
• In a separate bowl, beat egg yolks with a wire whisk or an electric mixer. Egg yolks should become smooth and lighter in color (see pictures in post)
• Take 1/2 cup of heated cream mixture and pour slowly into egg yolks. Whisk steadily while pouring in mixture.
• Pour egg mixture back into remaining cream mixture. Reheat over medium heat for 5 to 8 minutes stirring often. You do not want this mixture to boil. Mixture will begin to thicken just slightly. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175-185 F.
• Place a fine strainer over the top of a bowl. Pour custard mixture into strainer to strain off any small bits of egg or lumps.
• Stir in vanilla and peaches with juices
• Cover and refrigerate until completely cooled, at least 4 hours or overnight.
• Place custard into an automatic ice cream maker and churn for 20-25 minutes
• Remove ice cream and place in freezer for 2 hours before serving.

MERINGUE-TOPPED RASPBERRY AND PEACH ICE CREAM CAKE

Steps:

• For crust:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 23/4-inch-high sides. Blend crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of pan. Bake crust until slightly crisp, about 12 minutes. Cool crust completely, then freeze 15 minutes.
• For filling:
• Microwave peach ice cream on low in three 10-second intervals until slightly softened. Drop ice cream by large spoonfuls over bottom of crust; spread over crust. Place pan in freezer 15 minutes. Microwave raspberry sorbet on low in three 10-second intervals until slightly softened. Spoon sorbet in large dollops atop peach ice cream, then spread in even layer. Return pan to freezer 15 minutes. Repeat procedure with vanilla ice cream. Freeze until filling is firm, about 4 hours.
• For meringue:
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar and beat until stiff and glossy, about 5 minutes. Beat in vanilla. Spoon meringue atop cake, mounding in center and spreading completely to edge of pan. Using rubber spatula or knife, swirl meringue decoratively, creating pointy tips. Freeze 2 hours. (Can be made 2 days ahead. Cover and keep frozen.)
• Preheat broiler. Broil cake just until meringue begins to turn light golden, about 2 minutes. Carefully remove pan sides. Place cake on platter. Serve within 10 minutes with Raspberry-Peach Compote.

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

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.

NO-CHURN PEACH AND RASPBERRY ICE CREAM

Steps:

• Place the heavy cream into a large bowl or the bowl of your stand mixer and whisk on a medium speed until soft peak. (You want the cream to just hold shape for 5 seconds when you pull the whisk out).
• Add in the condensed milk and vanilla extract and mix on slow until combined. Taste and if required, add 1tbsp light brown sugar.
• Add in the raspberries and peaches and fold in by hand, just until they're all covered, don't be tempted to over mix.
• Pour into a 2lb loaf tin, cover with cling film and place in the freezer for 6-8 hours, until frozen through.
• Ice cream will keep, covered, in the freezer for 1 month.

PEACH & RASPBERRY ICE CREAM

Steps:

• In 1 1/2 quart or larger ice cream freezer container, combine all ingredients; mix well.
• Freeze according to manufacturer's instructions.
• Return leftovers to freezer.