Peach Maple Ice Cream Recipes

MAPLE-PEACH ICE CREAM TOPPING

Steps:

• Cut each peach in half, remove pit, and cut each half into 6 slices.
• Melt butter in a medium saucepan over medium-high heat until slightly browned, 2 to 4 minutes. Place peach slices into the butter, reduce heat to medium-low, and cook for 3 minutes, turning carefully. Add maple syrup, lemon zest, and nutmeg to the pot and cook for 2 to 3 more minutes.
• Allow to cool slightly before serving.

PEACH CRISP WITH MAPLE CREAM SAUCE

Steps:

• Preheat the oven to 350 degrees F. In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add to flour mixture until evenly mixed. Slice the peaches 1/2-inch thick into a bowl. Add the zest from the lemon half. Squeeze juice from the lemon half and stir in with the peaches and zest. Add 2 tablespoons of the maple syrup to the peaches and stir well. Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes. For the maple cream sauce, pour the heavy cream into a saucepan. Add the remaining 5 tablespoons maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 minutes. Refrigerate the sauce until it is cold and thick. Or, if you're in a hurry, set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle the maple cream sauce over the peach crisp. Serve warm.

PEACH CRISP WITH MAPLE CREAM SAUCE

Steps:

• Begin by making the maple cream sauce. It needs to chill before serving.
• Pour the cream into a heavy saucepan. Add the maple syrup and corn syrup. Cook over a moderate heat, stirring constantly, until the sauce is thickened and reduced by about a third, about 20 minutes. Chill for at least an hour before serving over the warm peach crisp.
• To prepare the peach crisp, preheat the oven to 350 degrees F. Butter a 9-inch square or 8- by 12-inch baking dish.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork, pastry cutter or pastry blender to cut into the flour mixture. The mixture should resemble a moist, coarse meal.
• Place the peaches in a bowl, add the lemon zest to the peaches, mix in the lemon juice and maple syrup and gently stir the peaches to combine. Pour the peaches into the prepared baking dish. Top with the crumb mixture, evening out the surface with a fork.
• Cover tightly with foil and bake, about 15 minutes.
• Remove the foil and bake until the topping is crisp and golden brown, about 30 minutes more. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• Spoon the warm crisp onto a plate, and drizzle the chilled maple cream sauce over the top.

SALTED PECAN-MAPLE ICE CREAM

Steps:

• Place pecans into a heavy saucepan over medium heat and toast the nuts, stirring constantly, until fragrant, 1 to 2 minutes.
• Sprinkle 2 tablespoons sugar over pecans and stir constantly until the sugar melts to a light brown syrup and coats the pecans. Immediately pull the pan off the heat; sprinkle with 1/2 teaspoon sea salt.
• Turn hot pecans out onto a piece of parchment paper and cool thoroughly; break apart any large clumps. Set candied pecans aside.
• Whisk 3/4 cup sugar, maple syrup, eggs, vanilla extract, and maple flavoring in a large bowl until smooth. Slowly whisk in half-and-half.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Mix the candied pecans into the softly-frozen ice cream. Sprinkle servings with a pinch of coarsely ground sea salt.