Peachesandcreammilkshake Recipes

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

Steps:

• Place peaches and the 1/4 cup milk in blender container.
• Cover and blend till smooth, about 10 seconds.
• Spoon in ice cream; cover and blend again till softened.
• Add remaining milk; mix till blended.
• Sweeten with a little sugar, if desired.
• Pour into tall glasses.
• Garnish each serving with fresh peach slices.

Steps:

• Add the sorbet, vodka, vanilla and ice cream to a blender. Blend until smooth.
• Pour into a tall glass and garnish with whipped cream, zest and peach slices. Serve with a straw.

Steps:

• Place ice cream, milk, vanilla extract, sugar and ice cubes in the Master Prep Pitcher, ice cubes on top. Secure the Pitcher's top and pulse for about 30 seconds, until ice cubes are almost entirely broken up.
• Add in peach slices and re-secure the Pitcher's top. Pulse for 15 more seconds until peach slices are chopped into small pieces, but not entirely liquefied.
• Serve topped with whipped cream and a fresh peach wedge.

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
• Bake for 25 minutes, or until the center is cooked through.
• In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
• Remove cake from oven and let cool for 30 minutes or until room temperature.
• Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
• Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
• Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
• Pairs well with Chardonnay.
• Enjoy!

Steps:

• Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.