Peach Almond Ice Cream Recipes

PEACH ALMOND ICE CREAM

Steps:

• Place soaked almonds and water in vitamix
• Blend on highest setting until smooth, about 1 minute, add a bit more water if blending is a challenge
• Remove almond mixture from Vitamix and strain through a strainer bag, discarding solids
• Place almond mixture in rinsed out Vitamix container, blend in peaches and dates on highest setting until smooth
• Blend in stevia, vanilla and lemon juice
• Place mixture in ice cream maker and process according to instructions

PEACH ALMOND ICE CREAM

Steps:

• 1. Place soaked almonds and water in vita-mix.
• 2. Blend on highest setting until smooth, about 1 minute, add a bit more water if blending is a challenge.
• 3. Remove almond mixture from vita-mix and strain through a fine mesh paint strainer bag, discarding solids.
• 4. Place almond mixture in rinsed out vita-mix container, blend in peaches and dates on highest setting until smooth.
• 5. Blend in stevia, vanilla and lemon juice.
• 6. Place mixture in ice cream maker and process according to instructions.

GRILLED-PEACH AND ALMOND ICE POPS

Steps:

• Prepare a grill or large grill pan for high heat. Bring the ginger, sugar and 1/4 cup water to a simmer in a small saucepan. Cook on medium-low for 10 minutes. Let cool completely at room temperature, at least 30 minutes.
• Meanwhile, brush the peach halves all over with the butter. Place them cut-side down on the grill, and grill until very charred, about 5 minutes. Flip the peaches, and grill until the rounded side is charred in spots and the peaches are tender but not falling apart, about 5 minutes. Transfer to a plate to cool completely, about 20 minutes.
• Put the cooled peaches, preserves, 1/2 cup of the almond milk, lemon juice and a small pinch of salt in a blender. Strain the cooled ginger syrup into the blender, pressing the ginger pieces in the strainer with the back of a spoon to extract as much flavor as possible; discard the ginger. Puree the peach mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
• Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight.
• When ready to serve, put the remaining 1/2 cup almond milk in one drinking glass and the almonds in another. Unmold the ice pops, and dip the top of each into the almond milk, then into the almonds. Serve immediately.

FRESH PEACH ICE CREAM (REGULAR AND DIET VERSIONS)

Steps:

• In food processor/blender, puree peaches (peeling the peaches is optional).
• Blend peach puree and all ingredients until very smooth.
• Chill ice cream mix until cold, about 1-2 hours.
• Pour mix into your ice cream machine and process according to manufacturer's directions.
• It may be necessary to continue the"chill/beat" cycle for 15-30 minutes after the first cycle stops.
• Note: Since fresh Peach Ice Cream is very soft, it maybe necessary to let it"ripen" in your ice cream maker for an additional 45 minutes (or place in a bowl in freezer) if you prefer a firmer ice cream.

PEACH ALMOND CRISP

Steps:

• In a food processor, combine the first seven ingredients. Cover and process until crumbly; set aside., Place peaches in an 11x7-in. baking dish coated with cooking spray; drizzle with orange juice concentrate. Sprinkle with almond mixture. Bake at 400° for 20-25 minutes or until topping is golden brown. Serve warm with ice cream if desired.

GEORGIA PEACH ICE CREAM ALTERNATIVE WITH COBBLER CRUMBLE

Steps:

• To prepare crumble, preheat the oven to 350 degrees F (175 degrees C). Stir together flour, sugar and baking powder in a medium bowl. Cut in butter with a fork until it's the size of peas, then lightly stir in 2 to 2 1/2 tablespoons Almond Breeze.
• Place on a parchment-lined baking sheet and break into 1/2- to 1-inch pieces; bake for 15 minutes. Let cool, then coarsely crumble.
• To prepare ice cream, whisk together sugar, cornstarch, and egg yolks in a medium saucepan, then slowly whisk in Almond Breeze. Bring to a simmer over medium heat, whisking constantly. Cook over low heat, stirring frequently, until mixture is slightly thickened; let cool.
• Transfer to a blender with peaches, 1/2 cup peach jam, vanilla and almond extracts, and coconut milk; puree until smooth.
• Cover and chill well. Transfer to an ice cream maker bowl and freeze according to manufacturer's instructions.
• Place a layer of ice cream in the bottom of a 1-quart dish (such as a loaf pan). Top with small spoonfuls of the remaining jam and some of the crumble. Repeat layers several times, saving a little of the crumble for garnishing, if desired.
• Cover and freeze until ready to serve. Top small scoops of ice cream with a sprinkle of the crumble.

DAD'S PEACH ICE CREAM

Steps:

• In a heavy saucepan, heat milk to 175°. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until a thermometer reads 160° and the mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight., In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well., Fill cylinder of ice cream freezer two-thirds full; freeze according to the 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. Freeze according to manufacturer's instructions.

PEACH ICE CREAM

Steps:

• Cut an X in bottom of each peach, then blanch in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1/2-inch pieces. Toss with lemon juice and 3/4 cup plus 2 Tbsp sugar in a large bowl. Let macerate, covered and chilled, at least 8 hours.
• Whisk together cornstarch, 1/4 tsp salt, and remaining 1/4 cup sugar in a heavy medium saucepan. Add cream and milk and bring to a boil over medium heat, whisking constantly. Add to yolks in a slow stream, whisking constantly, to temper, then pour mixture back into saucepan.
• Cook, stirring with a wooden spoon, just until custard coats back of spoon and registers 170°F on an instant-read thermometer, 1 to 2 minutes (mixture will be thick). Strain through a fine-mesh sieve into a metal bowl and stir in extracts. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 4 hours.
• Transfer 2 cups peaches with slotted spoon to a bowl.
• Purée remaining peaches and liquid in a blender until smooth. Add purée to custard and freeze in ice cream maker, then transfer to a bowl and stir in reserved peaches.
• Transfer to an airtight container and put in freezer to harden, about 2 hours.

GEORGIA PEACH HOMEMADE ICE CREAM

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.