Peaches And Cream Ice Cream Recipes
NO-CHURN PEACHES AND CREAM ICE CREAM
No ice cream machine? No problem. We freeze coffee creamer in an ice-cube tray, then blend it with frozen fruit in a food processor for the classic peaches-and-cream flavor combo in a flash.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 4 servings
Number Of Ingredients 2
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.
GRILLED PEACHES AND ICE CREAM
Warm, sweet peaches combine with cool, creamy ice cream to make a treat worth waiting all year for.
Provided by Target Test Kitchen
Categories Trusted Brands: Recipes and Tips Target Test Kitchen
Time 30m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 7.9 g, Cholesterol 9.2 mg, Fat 3.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.6 g, Sodium 18.8 mg, Sugar 7.4 g
HOMEMADE PEACHES 'N' CREAM ICE CREAM
ETA on Jume 12, '08: The following comment, by reviewer ChocolateMousse, is a great suggestion! --- "I have not tried it, but I think you could use the ice cream base, leave out the peaches and make butter pecan ice cream out of it." Source: Better Homes and Gardens
Provided by Nana Lee
Categories Frozen Desserts
Time 1h
Yield 1/2 cups, 14 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan combine 1-1/2 cups of the half-and-half or light cream, granulated and brown sugars, and eggs.
- Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled.) Set aside.
- In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture.
- Cover and chill in the refrigerator for 2 hours.
- In a blender container or food processor bowl blend or process half of the peaches, covered, until nearly smooth.
- Coarsely chop remaining peaches and set aside.
- Stir remaining half-and-half, pureed peaches, lemon peel, lemon juice, and vanilla into chilled mixture.
- Freeze in a 4 or 5 quart ice-cream freezer according to manufacturer's directions.
- Stir in chopped peaches.
- Ripen 4 hours.
Nutrition Facts : Calories 204.9, Fat 11.4, SaturatedFat 6.9, Cholesterol 64, Sodium 78.8, Carbohydrate 23.2, Fiber 0.4, Sugar 20.5, Protein 3.6
BAKED PEACHES 'N CREAM
These baked peaches taste like pie, minus the guilt of eating one! Of course all pie is even better with ice cream.Perfect way to make those summer peaches disappear.
Provided by prttimecook
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter.
- Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
- Plate 2 warm peaches per serving and top with 1 scoop vanilla ice cream.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 8.1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 5.1 g, Sodium 63.3 mg, Sugar 16.3 g
PEACH ICE CREAM
This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find - the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.
Provided by Julia Reed
Categories ice creams and sorbets, dessert
Time 1h
Yield About 1 1/2 quarts, 6 to 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 623, UnsaturatedFat 15 grams, Carbohydrate 56 grams, Fat 45 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 27 grams, Sodium 82 milligrams, Sugar 54 grams
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- In a large saucepan combine 1-1/2 cups of the half-and-half or light cream, granulated and brown sugars, and eggs. Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled.) Set aside.
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