Ice Cream Peaches Recipes

GRILLED PEACHES AND ICE CREAM

Steps:

• Heat grill to medium-high. Cut peaches in half; remove pits. Brush cut sides with oil. Place cut-sides down on grill. Grill 3 to 4 minutes until grill marks appear. Brush tops with oil, turn over and move to indirect heat. Grill about 10 minutes longer until warm and tender.
• Serve warm peach halves topped with ice cream.

PEACH ICE CREAM

Steps:

• In a large saucepan, combine sugar, milk and egg. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Stir in cream, pudding mix, peaches and vanilla into custard. Fill cylinder of an ice cream freezer two-thirds full. Freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.

PEACH ICE CREAM

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.

WINE POACHED PEACHES WITH ICE CREAM

Steps:

• Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble.
• Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes.
• Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top.

NO-CHURN PEACHES AND CREAM ICE CREAM

Steps:

• Pour the coffee creamer into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
• Add the frozen creamer cubes to a food processor along with the peaches. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.

SAUTEED PEACHES WITH VANILLA ICE CREAM

Steps:

• Melt butter and sugar in large skillet over high heat until just beginning to brown.
• Add peaches, stirring until tender, 5 minutes.
• Stir in liqueur.
• Remove from heat.
• Scoop ice cream into eight serving bowls.
• Spoon peach mixture evenly over ice cream.

CARAMELIZED SKILLET PEACHES

Steps:

• In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
• Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
• Serve immediately over ice cream, if desired.

PEACH ICE CREAM

Steps:

• Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
• While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
• Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
• Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.

SPICED PEACHES AND ICE CREAM

Steps:

• Preheat oven to 325 degrees farenheit.
• Drain peaches and arrange in a pie tin with cut halves facing up.
• Mix brown sugar and cinammon together in a bowl and evenly distribute brown sugar/cinammon mixture evenly among the peach halves.
• Bake at 325 degrees about 15 minutes.
• Serve piping hot peach halves topped with vanilla ice cream and enjoy!