Amaretto Peach Ice Cream Recipes

AMARETTO ICE CREAM

Steps:

• Mix heavy cream, half-and-half, and sugar in a large bowl until sugar is dissolved. Add amaretto liqueur and vanilla extract.
• Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer ice cream to a lidded container. Freeze for about 2 hours before serving.

PEACH-AMARETTO SUNDAES

Steps:

• Combine ice cream, 3 tablespoons amaretto and 1 tablespoon brandy in large bowl. Stir to blend well. Cover and freeze until firm. (Can be prepared 2 days ahead. Keep ice cream mixture frozen.)
• Combine peaches, sugar, remaining 2 tablespoons amaretto and remaining 1 tablespoon brandy in another large bowl. Toss to coat. Let peach mixture stand until sugar dissolves, tossing occasionally, about 15 minutes.
• Divide sliced peaches among 6 dessert bowls or wineglasses. Spoon vanilla ice cream mixture atop peaches. Sprinkle desserts with crushed amaretti cookies. Serve immediately.

PEACH-AMARETTI ICE CREAM

Steps:

• Bring cream to simmer in medium saucepan.
• Beat yolks and sugar until pale yellow.
• Slowly beat hot cream into yolks.
• Return to saucepan; stir over medium-low heat until mixture thickens, about 6 minutes (do not boil or mixture will curdle).
• Strain through a fine sieve into a metal bowl.
• Set bowl into a larger bowl filled with ice (or cover with plastic wrap directly on the surface of the custard and chill overnight).
• Cool custard completely, stirring occasionally.
• Puree peaches in processor until smooth.
• Fold 2 cups puree and orange juice into custard.
• Process according to ice cream maker's manufacturer's instructions, until almost set.
• Add liqueur and amaretti and process until set.
• Let ripen in freezer several hours before serving.

PEACH ICE CREAM

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

PEACH ICE CREAM PIE WITH AMARETTI COOKIE CRUST

Steps:

• Preheat oven to 350°F. Coat 9-inch glass pie dish with nonstick spray. Mix finely ground cookie crumbs, 1 tablespoon sugar, and pinch of salt in medium bowl. Add lukewarm melted butter; mix to blend. Press crumbs onto bottom and up sides of dish. Bake until golden around edges, about 10 minutes. Cool completely in dish on rack.
• Preheat broiler. Line rimmed baking sheet with foil. Coat with nonstick spray. Arrange peaches in even layer on sheet. Broil until beginning to brown, watching closely to avoid burning, 3 to 5 minutes. Sprinkle 1/4 cup brown sugar over peaches. Broil until sugar melts and caramelizes, rotating sheet for even cooking, 2 to 3 minutes longer. Transfer peaches and juices to bowl (leave any burned parts behind). Add 3/4 cup brown sugar, lemon juice, and pinch of salt to peaches; stir until sugar dissolves. Cover; chill until cold, about 2 hours.
• Slightly soften ice cream in microwave on low power in 20-second intervals. Transfer to large bowl. Add broiled-peach mixture. Fold to incorporate peaches (peaches will break apart). Spoon about 2/3 of ice cream into cooled crust; smooth top. Cover and freeze pie and remaining peach ice cream separately until firm, about 4 hours. Using medium-size ice cream scoop, scoop remaining ice cream in bowl in level coops and arrange in concentric circles top pie. Freeze pie. DO AHEAD: Can be made days ahead. Cover and keep frozen.
• Using electric mixer, beat cream and remaining 1 tablespoon brown sugar in medium bowl until peaks form. Sprinkle coarsely crushed amaretti cookies over pie. Cut into wedges and serve with dollop of brown sugar whipped cream.

CARAMELIZED PEACH ICE CREAM

Steps:

• Bring a medium pot of water to a boil. Meanwhile, lightly score bottom of each peach with an X, using a paring knife. Add peaches to boiling water and blanch until skin is pulling away, about 1 minute. Transfer to a bowl of ice water. When cool enough to handle, peel and pit peaches. Cut into 1/2-inch pieces.
• Combine peaches and sugar in a medium saucepan. Cook over medium heat, stirring constantly, until just caramelized and syrupy, about 20 minutes. Let cool completely. (You should have about 1 1/4 cups.)
• Chill a loaf pan in freezer at least 10 minutes. Freeze and churn custard base in an ice cream maker according to manufacturer's directions. Add peaches at end of churning and churn 5 more minutes; transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.

PEACH JAM WITH AMARETTO LIQUEUR

Steps:

• Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
• Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
• Remove from heat and stir in amaretto liqueur.
• Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

AMARETTO OVER ICE CREAM

Steps:

• Scoop ice cream into a chilled dessert bowl.
• Pour Amaretto over ice cream, find a cozy chair and enjoy!