Peach Ice Cream Soda Recipes

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

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,.

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.

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.

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.

Steps:

• Combine the peaches, lemon juice and 3/4 cup of sugar in a bowl.
• Cover and refrigerate for 2 hours, stirring every 30 minutes.
• Remove the peaches from the fridge and drain the juice into another bowl and set aside.
• Return the peaches to the fridge.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
• Slowly whisk in 3/4 cup of sugar until completely blended.
• Add the cream and milk and whisk to blend and then add the peach juice and mix until completely blended.
• Pour into your ice cream maker and freeze according to the ice maker's directions.
• When the ice cream is almost frozen (about 2 minutes before it is done) add the peaches and continue freezing until it is ready.
• If your ice cream maker is anything like mine, you may need to put the ice cream into a container and let it finish freezing in the freezer.

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.

Steps:

• In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
• Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Steps:

• In the top of a double boiler or a in a stainless steel bowl set over a pan of simmering water, whisk the egg yolks and sugar together until warm to the touch.
• Add the peach puree and salt.
• Whisking constantly, continue cookig until the custard thickens slightly.
• Remove from heat and add the cream, vanilla, and chopped peaches.
• Chill in the refrigerator, then freeze in an ice cream machine according to manufacturer's directions.

Steps:

• Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in medium-size nonreactive saucepan to combine; let stand until a pool of syrupy liquid accumulates and peaches soften slightly, 1 to 1 1/2 hours.
• Position sieve over a medium size bowl which is set in an ice-water bath; set aside.
• Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes.
• Turn off heat.
• Meanwhile, whisk yolks and remaining 6 tablespoons sugar in medium bowl until pale yellow.
• Stir half the warmed milk mixture into beaten yolk mixture until just blended. Return milk-yolk mixture to saucepan of remaining warmed milk mixture.
• Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon until steam appears, foam subsides, and mixture just begins to thicken or instant-read thermometer registers 180 degrees (mixture must not boil or eggs will curdle).
• Remove from heat and immediately strain custard into prepared bowl.
• Cool custard mixture to room temperature, stir in vanilla, then cover and refrigerate until instant-read thermometer registers 40 degrees, at least 2 and up to 24 hours.
• Meanwhile, heat softened peaches and their liquid, stirring occasionally, over medium-high heat until peaches are tender and flesh has broken down, 3 to 4 minutes.
• Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and up to 24 hours.
• Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer's instructions, until mixture is frozen and resembles soft-serve ice cream, 25 to 30 minutes.
• Add peaches; continue to churn until combined, about 30 seconds longer. Transfer ice cream to airtight container.
• Freeze until firm, about 2 hours.