Paula Deens Peach Ice Cream Recipe 45

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PAULA DEEN'S PEACH ICE CREAM RECIPE - (4/5)



Paula Deen's Peach Ice Cream Recipe - (4/5) image

Provided by á-23953

Number Of Ingredients 8

1 cup sugar
1 pound rip peaches, peeled and mashed with a fork or potato masher
1 1/4 cups half and half
1 1/4 cups whipping cream
1 1/4 cups whole milk
1/8 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract

Steps:

  • Sprinkle 1/4 cup of the sugar over the peaches and set aside Bring the remaining 3/4 cup sugar, the half and half, cream, milk and salt to a boil in a medium saucepan over medium heat. Let cool until the mixture reaches room temperature, then add the almond and vanilla extracts. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions, adding the peaches during the final 10 minutes of freezing. Serve immediately or store in the freezer in a plastic container with a snap on lid.

PEACH ICE CREAM



Peach Ice Cream image

Number Of Ingredients 10

4 cups whole milk
4 cups heavy whipping cream
1 vanilla bean, split lengthwise
1¾ cups sugar
1 tablespoon all-purpose flour
7 egg yolks
¼ cup light corn syrup
2½ pounds fresh peaches, peeled, pitted, and chopped
2 tablespoons fresh lemon juice
Garnish: sliced fresh peaches

Steps:

  • In a medium saucepan, combine milk and cream. Scrape seeds from vanilla bean into milk mixture; add bean to mixture. Cook over medium-low heat until mixture is very warm, about 10 minutes. Remove and discard vanilla bean.
  • In a medium bowl, whisk together sugar and flour. Add egg yolks, whisking until combined. Whisking constantly, pour one-fourth of hot milk mixture into sugar mixture. Whisking constantly, add sugar mixture to remaining hot milk mixture. Cook, stirring frequently, over medium-low heat until mixture thickens and coats the back of a spoon, about 15 minutes. Remove from heat; strain mixture into a medium bowl. Stir in corn syrup. Cover and chill for at least 4 hours or up to 3 days.
  • In a medium bowl, combine chopped peaches and lemon juice. Let stand for 10 minutes. Add to chilled milk mixture.
  • Pour mixture into the container of an electric ice cream freezer. Freeze according to manufacturer's instructions. Garnish ice cream with peaches, if desired.

PAULA DEEN'S PEACH ICE CREAM



PAULA DEEN'S PEACH ICE CREAM image

Categories     Dessert

Number Of Ingredients 8

1 cup sugar (divided use)
1 pound ripe peaches, peeled and mashed with a fork or potato masher
1 ¼ cups half-and-half
1 ¼ cups whipping cream
1 ¼ cups whole milk
1/8 teaspoon salt
1/2 teaspoon almond extract
½ teaspoon vanilla extract

Steps:

  • Sprinkle 1/4 cup sugar over peaches; set aside. In a medium saucepan over medium heat, bring remaining 3/4 cup sugar, half-and-half, cream, milk and salt to a boil. Let cool to room temperature. Then add the extracts. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, adding the peaches during the final 10 minutes of freezing. Serve immediately or store in the freezer in a plastic container with a snap-on lid. Makes about 10 (½-cup) servings. PER SERVING: Cal 259 (51% fat) Fat 15 g (9 g sat) Fiber 1 g Chol 59 mg Sodium 66 mg Carb 28 g Calcium 94 mg SOURCE: Paula Deen and Friends Living It Up, Southern Style

BUTTER PECAN ICE CREAM - PAULA DEEN



Butter Pecan Ice Cream - Paula Deen image

A Paula Deen recipe. I watched her make this one day on her show and had to make it. A very easy, very good homemade ice cream.

Provided by SkinnyMinnie

Categories     Frozen Desserts

Time 50m

Yield 1 quart

Number Of Ingredients 7

1 tablespoon butter
2/3 cup pecans, chopped
1 (13 ounce) can evaporated milk
1 (3 3/4 ounce) package French vanilla instant pudding
3/4 cup sugar
1 teaspoon vanilla extract
3 cups whole milk

Steps:

  • Melt the butter in a small saucepan.
  • Add the pecans to the butter and cook the pecans over low heat until they are browned, about 3 minute.
  • Place on a plate to cool and drain a little.
  • In a large bowl or and 8-cup measuring cup, combine the remaining ingredients and whisk until the sugar dissolves.
  • Pour the mixture into an ice cream machine and freeze according to manufacturer's instructions.
  • Add the pecans during the final 10 min of the freezing.
  • Serve immediately or store in the freezer.

Nutrition Facts : Calories 2529.8, Fat 116.1, SaturatedFat 42.8, Cholesterol 210.6, Sodium 2294.2, Carbohydrate 329.2, Fiber 7, Sugar 290.3, Protein 55.5

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