Peach Or Apricot Ice Cream Recipes

Steps:

• In a saucepan over medium heat, combine fruit with 1/2 cup sugar. Simmer gently until fruit is tender, about 10 minutes. Purée in a food processor or blender.
• In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Stir buttermilk and the fruit purée into base. Add a few drops of almond extract if desired. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Steps:

• MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
• SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
• TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

Steps:

• In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.
• Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.
• To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree.
• Remove fruits from syrup.
• To serve: In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.

Steps:

• Chill the apricot nectar and lemon-lime soda.
• Just before serving time, combine the apricot nectar and the concentrated orange juice in punch bowl. Slowly pour in lemon-lime soda.
• Add the peaches and float generous spoonfuls of ice cream on top of the punch.

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:

• Combine peaches and schnapps, mashing a bit. Set aside.
• Cook 1/2 cup cream and sugar over low heat until the sugar is melted. Remove from heat and pour over peaches along with the remaining cream. Refrigerate until well chilled.
• Freeze in an ice cream maker according to manufacturer.