ROASTED PEACH SUNDAE SAUCE
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lay the peaches out on the lined baking sheet and sprinkle with 2 tablespoons of the brown sugar. Roast until lightly caramelized and tender, 25 to 30 minutes. Let cool slightly.
- In a small saucepot, melt the butter over low heat. Add the honey, cinnamon, lemon juice, remaining 1 tablespoon brown sugar and a pinch of kosher salt. Add the peaches. Bring to a simmer and cook, stirring occasionally, until the liquid is slightly reduced, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract. If the sauce is too thick, add 1 tablespoon of water. Serve warm over vanilla ice cream.
CONTEST-WINNING PEACH ICE CREAM
When peaches are in season, this recipe is at the top of my list to make. The pureed fruit lends a fresh flavor to the silky-smooth ice cream. You'll have to make it more than once, though, because the first batch never lasts long! -Toni Box Weaver, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Nutrition Facts : Calories 306 calories, Fat 18g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 115mg sodium, Carbohydrate 34g carbohydrate (32g sugars, Fiber 0 fiber), Protein 3g protein.
ROASTED PEACH FROZEN CUSTARD
This creamy frozen custard recipe will give you a taste of summer all year long. Using simple, high-quality ingredients, this recipe transforms an ordinary frozen dessert into a dish that will leave your guests begging for more.
Provided by CaliforniaJan
Categories Ice Cream
Time 9h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Cut the peaches in half and remove the pits, and put the peaches cut side up in a large roasting pan. Sprinkle the peaches with brown sugar and cinnamon and roast them in the oven until they turn golden brown and soft, about 25-30 minutes. After removing them from the oven, let the peaches cool completely before peeling off the peach skin. Place the peaches in the refrigerator in an airtight container to chill for several hours or overnight.
- Warm the milk, sugar, 1 cup of the heavy cream, vanilla bean paste, and salt in a medium sauce pan over low heat, stirring the mixture until the sugar is dissolved, about 10-12 minutes. Then, remove the mixture from the heat, cover it, and let it steep at rom temperature for about 30 minutes.
- Pour the remaining 1 cup of heavy cream into a large bowl, place a fine-mesh sieve on top, and set the bowl aside. Using a second large bowl, whisk the egg yolks, and then slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the egg and milk mixture back into the sauce pan, and cook over low heat until the custard thickens and coats the spoon, or about 2 minutes. Be sure to stir the mixture constantly.
- Remove the custard from the heat and strain it through the fine-mesh sieve into the bowl of remaining heavy cream to remove any lumps, and stir to combine the mixtures. Next, place the bowl of custard base in an ice bath to cool it to room temperature for about 10 minutes, stirring the base occasionally. Once cooled, cover the bowl and place it in the refrigerator to chill completely for at least 3 hours.
- When both the peaches and the custard base are sufficiently chilled, mash the peaches with a fork, add them to the custard base, and process the ice cream according to your ice cream maker manufacturer's directions.
- Enjoy your frozen custard immediately, or freeze it further for a denser texture.
Nutrition Facts : Calories 722.3, Fat 52.5, SaturatedFat 30.8, Cholesterol 418.1, Sodium 122.5, Carbohydrate 58.1, Fiber 2.2, Sugar 52.6, Protein 9.4
PEACHY CUSTARD DESSERT
Fresh peaches 'n cream spiced with cinnamon top an easy pat-in-the-pan pastry in this dessert that is served warm. It's just peachy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Mix flour, 2 tablepoons sugar, the salt and baking powder in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8x8x2 inches.
- Spread peaches in crust in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
- Beat egg yolks and whipping cream until well blended; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 245, Carbohydrate 25 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 115 mg
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- Cut the peaches in half and remove the pits, and put the peaches cut side up in a large roasting pan. Sprinkle the peaches with brown sugar and cinnamon and roast them in the oven until they turn golden brown and soft, about 25-30 minutes. After removing them from the oven, let the peaches cool completely before peeling off the peach skin. Place the peaches in the refrigerator in an airtight container to chill for several hours or overnight.
- Warm the milk, sugar, 1 cup of the heavy cream, vanilla bean paste, and salt in a medium sauce pan over low heat, stirring the mixture until the sugar is dissolved, about 10-12 minutes. Then, remove the mixture from the heat, cover it, and let it steep at rom temperature for about 30 minutes.
- Pour the remaining 1 cup of heavy cream into a large bowl, place a fine-mesh sieve on top, and set the bowl aside. Using a second large bowl, whisk the egg yolks, and then slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the egg and milk mixture back into the sauce pan, and cook over low heat until the custard thickens and coats the spoon, or about 2 minutes. Be sure to stir the mixture constantly.
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