Brown Sugar Peach Ice Cream Recipes

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PEACH AND BROWN SUGAR ICE CREAM



Peach and Brown Sugar Ice Cream image

Categories     Berry     Fruit     Dessert     Bake     Freeze/Chill     Peach     Summer     Gourmet

Yield Makes about 1 quart

Number Of Ingredients 9

2 pounds very ripe peaches (about 4), pitted and chopped
2 tablespoons granulated sugar
3/4 cup firmly packed light brown sugar
3 large egg yolks
1 large whole egg
1-1/2 cups half-and-half
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons peach schnapps or peach-flavored liqueur

Steps:

  • In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the peaches are soft. Purée the mixture in a food processor or blender, force the purée through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in half-and-half, scalded, pour the mixture into the pan, and cook it over moderately low heat, stirring with a wooden spoon, to 175°F. on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach puré, the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

BROWN SUGAR PEACH ICE CREAM



Brown Sugar Peach Ice Cream image

Every August the peach tree in our garden is bursting with huge, juicy peaches. I make this at least once a week every summer once that tree gives up its fruit, for family desserts and as gifts for friends.

Provided by Mirj2338

Categories     Frozen Desserts

Time 30m

Yield 1 quart

Number Of Ingredients 7

4 large peaches, pureed or chopped fine
1 1/4 cups brown sugar, firmly packed
1 tablespoon lemon juice
1 1/2 cups milk
3 eggs, beaten
1 1/2 cups whipping cream
1 teaspoon vanilla extract

Steps:

  • To peaches, add 1/2 cup of the sugar and the lemon juice.
  • Set aside, covered in refrigerator.
  • In a medium saucepan combine milk, eggs, and remaining sugar.
  • Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 15 minutes.
  • Stir in cream and vanilla.
  • Chill.
  • Stir peaches in cream mixture and freeze in ice cream maker according to manufacturer's instructions.

CARAMELIZED PEACH ICE CREAM



Caramelized Peach Ice Cream image

This has become one of my favorite ice creams. The rich flavor of the caramelized, roasted peaches and brown sugar makes it a perfect treat on a hot summer night.If you're not a big fan of cinnamon, leave that out. I find that it adds a nice depth of flavor but some may find that it overwhelms the subtle flavors of the peach.

Provided by tedsan

Categories     Peach Desserts

Time 5h25m

Yield 8

Number Of Ingredients 10

4 large ripe peaches, halved and pitted
2 tablespoons unsalted butter, or as needed
¼ cup dark brown sugar
1 teaspoon ground cinnamon, or to taste
3 cups milk
½ vanilla bean, split lengthwise
3 large egg yolks
½ cup white sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Generously butter the cut portion of each peach half and place cut-side down into a baking pan.
  • Bake in the preheated oven until mostly cooked and bubbly, about 20 minutes. Turn peaches over with a spatula and sprinkle brown sugar and cinnamon into the juicy halves.
  • Cover the pan with foil and continue to bake until peaches are fully cooked and sugar is mixed with butter and juices form a caramel in the pan, about 15 more minutes.
  • Meanwhile, heat milk and split vanilla bean in a large pan over medium heat, stirring to avoid any burning. Keep at a low simmer.
  • Whisk together egg yolks, white sugar, cornstarch, and vanilla extract in a bowl until well combined.
  • When peaches are done, remove skins (and eat them, they're delicious!). Add peeled peaches and all the caramelized juices into the hot milk. Stir to combine and simmer for about 10 minutes.
  • Remove vanilla bean and scrape the seeds into the hot milk.
  • Use an immersion blender to puree the peaches and the milk. Be careful as the mixture is really hot.
  • Slowly whisk 1/2 cup of the hot milk mixture into the egg yolk mixture. Add more hot milk slowly to temper the mixture.
  • Remove milk from heat and allow to cool to 170 degrees F (76 degrees C). Whisk in egg yolk mixture and return to low heat, whisking constantly, until a custard forms, 5 to 10 minutes.
  • Strain custard through a sieve. Mixture will be really thick, so working it through with a silicone spatula can take up to 10 minutes as you press and stir.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 29.8 g, Cholesterol 91.8 mg, Fat 6.3 g, Fiber 0.2 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 45.6 mg

PEACHES IN BROWN SUGAR WITH RUM SAUCE AND ICE CREAM



Peaches in Brown Sugar with Rum Sauce and Ice Cream image

Provided by Tracey Medeiros

Categories     Rum     Dairy     Fruit     Dessert     Sauté     Fourth of July     Quick & Easy     Backyard BBQ     Peach     Summer     Party     Bon Appétit     Atlanta     Georgia     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/4 cup (1/2 stick) unsalted butter
6 tablespoons (packed) golden brown sugar
3/4 teaspoon ground cinnamon
6 ripe peaches, peeled, halved, pitted, each cut into 8 wedges
2 teaspoons vanilla extract
2 tablespoons dark rum
Vanilla or peach ice cream

Steps:

  • Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.

BUTTERMILK PEACH ICE CREAM



Buttermilk Peach Ice Cream image

My mother's family owned peach orchards in Missouri. I live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. -Kim Higginbotham, Knoxville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 quarts.

Number Of Ingredients 8

2 pounds ripe peaches (about 7 medium), peeled and quartered
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch salt
2 cups buttermilk
1 cup heavy whipping cream

Steps:

  • Place peaches in a food processor; process until smooth. Add sugars, lemon juice, vanilla and salt; process until blended., In a large bowl, mix buttermilk and cream. Stir in peach mixture. Refrigerate, covered, 1 hour or until cold., Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions, refrigerating any remaining mixture to process later. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Let ice cream stand at room temperature 10 minutes before serving.

Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

BROWN SUGAR ICE CREAM



Brown Sugar Ice Cream image

Make and share this Brown Sugar Ice Cream recipe from Food.com.

Provided by MSnow

Categories     Frozen Desserts

Time P1DT25m

Yield 8-12 serving(s)

Number Of Ingredients 5

4 egg yolks
1 cup light brown sugar, packed
1 cup heavy cream
3 cups half-and-half
1 1/2 teaspoons vanilla

Steps:

  • In heavy saucepan, whisk egg yolks and sugar till thick.
  • In another saucepan, bring cream and half and half just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream.
  • Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes). Do not boil!
  • Strain into a bowl; add vanilla and let cool to room temperature
  • Cover and refrigerate over-night.
  • Pour into freezer and follow directions for your freezer.

Nutrition Facts : Calories 351.2, Fat 23.5, SaturatedFat 14.1, Cholesterol 168.7, Sodium 63, Carbohydrate 31.9, Sugar 26.8, Protein 4.5

PEACH ICE CREAM



Peach Ice Cream image

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

6 eggs, beaten
3 ½ cups white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
¾ teaspoon salt

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

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