PEACH ICE CREAM
A creamy, delicious Summertime treat! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by BIGGUNNER
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 25.3 g, Cholesterol 81.2 mg, Fat 13.7 g, Protein 2.2 g, SaturatedFat 8.2 g, Sodium 86.4 mg, Sugar 23.9 g
PEACH ICE CREAM
I got this recipe from Ben & Jerry's Ice Cream book. It is the reason I own an ice cream maker. Every year we go to Gaffney, SC and pick up a huge basket of peaches. This is the perfect way to use some of them. The cooking time listed includes time to let the peaches sit in the fridge.
Provided by The Giggle Box
Categories Frozen Desserts
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 7
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.
LIGHTER PEACH ICE CREAM
Peaches are a pleasure eaten plain. But when blended into ice cream, they're incredible. Lighter than commercial brands, this cool concoction is a natural family pleaser. -Florine Bruns, Fredericksburg, TX
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a food processor, combine peaches and 3/4 cup sugar; cover and process until pureed. Set aside. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved., Meanwhile, in a large saucepan, heat cream to 175°; stir in remaining sugar until dissolved. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in the peach puree, gelatin mixture and extracts until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes., Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 181 calories, Fat 7g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 40mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
NEELYS HOMEMADE PEACH ICE CREAM
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 3h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place chopped peaches into a saucepan. Add water and a can of peach nectar. Cook over medium heat until soft and cooked through, about 10 minutes. Remove from heat and drain peach juice. Place peaches into a large bowl; add sugar and allow to cool to room temperature.
- Add sour cream, heavy cream, vanilla extract and lemon juice to the bowl with the peach mixture. Using an emersion blender mix together to incorporate. (If you do not have an emersion blender, a food processor works just as well.) Remove ice cream insert from the freezer and turn the machine on. Pour the peach mixture into the insert and follow manufacturer's instructions for churning. Freeze ice cream in a covered container until ready to serve.
- Serve warm Praline Pecan Sauce over ice cream.
- In a large saucepan over medium heat, combine all ingredients and bring to a boil. Reduce heat, and simmer for 10 minutes, stirring frequently until smooth and syrupy. Serve warm. Store leftover sauce, covered, in the refrigerator.
FIZZY PEACH SHAKE
This easy recipe came about when I was a child living in Washington. Fresh peaches were everywhere, so my mom and I came up with this tasty peach shake. This recipe says summer to my family and me. —Teresa Jarnot, Monroe, Washington
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place peaches, ginger ale and honey in a blender; cover and process until smooth. Add ice cream; cover and process until combined. Pour into serving glasses. If desired, top with whipped cream or additional ginger ale and garnish with peach slices. Serve immediately.
Nutrition Facts : Calories 237 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 72mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
GEORGIA PEACH HOMEMADE ICE CREAM
This is the best peach ice cream you'll ever eat!!!
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 32
Number Of Ingredients 7
Steps:
- Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
- In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
- Follow the manufacturer's instructions to freeze the ice cream.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 14.1 g, Cholesterol 15.6 mg, Fat 4.5 g, Protein 2.8 g, SaturatedFat 2.7 g, Sodium 42.4 mg, Sugar 13.3 g
QUICK PEACH COBBLER
I got this recipe from my mother-in-law about 26 years ago. She is almost 92 years old now. This is the best peach cobbler I have ever eaten. We like to top it off with ice cream. Anybody that has ever eaten this at my house loves it.
Provided by Sylvia Brown
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter and pour over peaches in a shallow baking dish.
- Sprinkle 1/2 cup sugar over peaches.
- Mix 1/2 cup sugar, 3/4 cup flour, 1 teaspoon baking powder and 1/2 cup milk; drizzle over peaches.
- Bake at 350° until crust is brown (about 1 hour).
NO-CHURN PEACH ICE CREAM
This summery and flavorful peach ice cream comes together easily without an ice cream maker. A base of fresh peach puree flavored with sweetened condensed milk, vanilla and ginger is lightened with whipped cream before freezing. For the best peach flavor, seek out ripe seasonal peaches. If they're unavailable, thawed frozen peaches are a great substitute.
Provided by Justin Chapple
Categories dessert
Time 6h25m
Yield About 6 cups
Number Of Ingredients 7
Steps:
- In a food processor, puree the peaches until nearly smooth. Scrape the puree into a large bowl and whisk in the sweetened condensed milk, vanilla bean paste, salt, ginger and peach extract if using.
- In a stand mixer fitted with the whisk or in a large bowl using a handheld electric mixer, beat the heavy cream until stiff peaks form.
- Stir 1/3 of the whipped cream into the peach mixture to lighten it, then gently fold in the remaining whipped cream in 2 or 3 batches until no streaks remain. Scrape the mixture into a chilled 6-cup freezer-proof pan (a loaf pan works well). Press a piece of plastic wrap directly on the surface of the ice cream. Freeze for at least 6 hours or overnight before serving.
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THE ULTIMATE HOMEMADE PEACH ICE CREAM RECIPE
From sustainablecooks.com
5/5 (5)Total Time 12 hrs 35 minsCategory DessertCalories 346 per serving
- The fastest way to remove the skin from peaches is to make a little “x” in the skin and then place it in a pan of boiling water for about a minute. Remove and transfer to a bowl of ice water. The skin should peel back easily. Cut the peach into slices or large chunks.Set aside about 1/3 cup of peaches diced into small chunks.
- Using an immersion blender or food processor, combine the peaches and puree until smooth. Transfer to the fridge.
- In a medium saucepan, over medium heat, combine the heavy cream, milk, kosher salt, vanilla extract, and sugar. Do not let it boil. Remove from heat.
- Place the egg yolks in a medium bowl, and whisk well with a fork. Using a 1/3 measuring cup, add some of the hot milk/cream mixture to the egg yolks, and whisk while you combine. Add another 1/3 cup - mix. Then a final 1/3 cup - mix. Whisk the egg mixture into the rest of the milk, and return the pan to the stove. Cook on medium-low heat for 5 minutes, stirring often. Remove from heat, and pour the mixture into a heatproof bowl fitted with a sieve/fine mesh strainer. Add peach puree and transfer to the fridge for at 12 hours (preferably) or until completely cooled.
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