Peach Soda Ice Cream Food

RASPBERRY ICE CREAM SODAS

Steps:

• Using an ice cream scoop, put 1/2 cup of sherbet into each glass. Scoop 1/2 cup of vanilla ice cream on top of the sherbet. Pour 1/3 cup club soda on top of the ice cream. Drizzle each glass with 2 tablespoons of raspberry syrup and garnish with fresh raspberries. Serve immediately with straws and sundae spoons.
• In a small saucepan, whisk together the orange juice and cornstarch until smooth. Add the raspberries, raspberry jam and sugar. Bring the mixture to a boil over medium-low heat, stirring frequently. Reduce the heat to medium-low and simmer for 5 minutes. Pour the mixture through a fine-mesh sieve into a small bowl, pressing on the solids with a wooded spoon to extract as much liquid as possible. Cool the syrup for 30 minutes.

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.

PEACH ICE CREAM MADE WITH PEACH SODA

Steps:

• 1. Put the sweetened condensed milk in a food processor. Peel and slice the peaches, add to the milk. Add the sugar and puree until the peaches are still in chunks, but small chunks.
• 2. Transfer the peach mixture to a large bowl and stir in the peach soda.
• 3. At this point I would cover and chill. The directions do not say this, but I think it is a good idea.
• 4. Process in your ice cream machine for recommended amount of time. This made so much that it actually had to be made in 2 batches.

FRESH PEACH ICE CREAM

Steps:

• Put sugar, evaporated milk, 1/2 cup of the whole milk, and eggs into a medium saucepan and whisk until well combined. Cook over medium-low heat, stirring constantly, until thickened, about 30 minutes. Strain the mixture through a fine-mesh sieve into a large cowl and set aside to let cool.
• Once mixture has cooled, add pureed peach, peach soda, remaining whole milk, and a pinch of salt and stir well to combine.
• Pour mixture into an ice cream maker and process according to the manufacturer's directions. Transfer ice cream to a sealable freezer-safe container and freeze.

PEACH JAM ICE CREAM

Steps:

• For the peach jam, bring a large pot of water to a boil. Cut a small X in the bottom of each peach. Fill a large bowl with ice and water.
• Blanch the peaches in the boiling water just until the skin begins to peel back at the X, 5 to 15 seconds. Transfer to the ice bath to cool; drain.
• Peel the skin off of the peaches, at this point it should slide off for the most part. Slice the peaches in half from top to bottom and twist to separate the fruit from the pit.
• Puree the peaches.
• Combine 1 cup peach puree, sugar, and lemon juice in a medium saucepan, bring to a boil over medium-high heat, stirring constantly to dissolve the sugar, and boil for 8 minutes, until thickened.
• Remove from the heat and let cool to room temperature, then refrigerate for up to 2 weeks.
• For the ice cream, first, combine 1/4 cup heavy cream with the cornstarch making a slurry.
• Whisk the cream cheese and salt in a medium bowl until smooth.
• Combine the remaining cream, sugar, and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat and boil for 4 minutes. Stirring regularly until the sugar is completely dissolved.
• Remove from the heat and whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring until slightly thickened, about 20 seconds. Remove from the heat.
• Gradually whisk the hot milk mixture into the cream cheese and mix until smooth. Stir in the buttermilk.
• Cover mixture and refrigerate until completely cool. 3-4 hours, up to overnight.
• Assemble your ice cream machine and pour 1/2 the ice cream base into the canister. Spin until thick and creamy.
• Pack the ice cream into a storage container, mixing in the jam as you go. Swirl around, but do not mix in completely, you want to leave ribbons of jam visible. Press a sheet of parchment directly against the surface and seal in an airtight container. Freeze until firm, at least 4 hours.

PEACH SODA ICE CREAM

Steps:

• Puree sweetened condensed milk, peaches, and sugar in a blender; transfer to a large bowl and sitr in peach soda. Pour into ice cream maker and freeze ice cream according to manufacturer's instruction. Tranafer to airtight container and freeze until firm,.

PEACH ICE CREAM SODA

Steps:

• Mash peach mixture and sugar with potato masher and divide among 4 soda glasses. Add 1 tablespoon cream or milk and 2 scoops ice cream to each glass. Fill glasses with seltzer or sparkling water.

PEACH AND FIZZY GRAPEFRUIT FLOAT

Steps:

• Place ice cream in a chilled tall glass. Top with soda and Campari, if desired, and garnish with tarragon