Peach And Brown Sugar Ice Cream Recipes

BROWN SUGAR PEACH ICE CREAM

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.

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.

PEACH AND BROWN SUGAR ICE CREAM

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.

CARAMELIZED PEACH ICE CREAM

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.