PEACHY SOY ICE CREAM
This is the perfect treat for a warm summer evening! Use fresh peaches if at all possible; they give this a fantastic flavor. I found this recipe on the Silk website. I would highly recommend using the Silk brand of soy milk, because it's creamy and has a great flavor. Also, try to find some soy lecithin if you can. It makes the ice cream much creamier. I use that and omit the soy oil. The cooking time for this is the freezing time, and will vary according to your ice cream maker.
Provided by Kree6528
Categories Frozen Desserts
Time 30m
Yield 6 cups, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- If using a whole vanilla bean, split it down the sides and halve it lengthwise. Scrape out the insides and use the inner vanilla bean scrapings for flavoring (Do not use the bean casing).
- Blend all the ingredients together in a blender until smooth and creamy (see notes about peaches and sugar).
- Freeze according to your ice cream maker instructions.
- NOTES: If you prefer chunks of peaches, chop the peaches separately and fold into the soymilk mixture just before freezing. I chopped about 1/3 cup and put the rest in the blender and it gave it a delicious flavor.
- If you use the vanilla soy milk, you will probably want to use significantly less than 1 cup of sugar. I used 1/2 cup and it was perfect. I would recommend starting with 1/2 cup whichever soy milk you use and adding more as you deem necessary.
Nutrition Facts : Calories 88.1, Fat 1.5, SaturatedFat 0.2, Sodium 69.5, Carbohydrate 16.1, Fiber 1.3, Sugar 12.6, Protein 3.5
GEORGIA PEACH HOMEMADE ICE CREAM
This is the best peach ice cream you'll ever eat!!!
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 14.1 g, Cholesterol 15.6 mg, Fat 4.5 g, Protein 2.8 g, SaturatedFat 2.7 g, Sodium 42.4 mg, Sugar 13.3 g
PEACH ICE CREAM
A creamy, delicious Summertime treat! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by BIGGUNNER
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 32
Number Of Ingredients 7
Steps:
- In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
- Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 25.3 g, Cholesterol 81.2 mg, Fat 13.7 g, Protein 2.2 g, SaturatedFat 8.2 g, Sodium 86.4 mg, Sugar 23.9 g
PEACHY KEEN ICE CREAM
Tossing the peaches in lemon juice brightens their flavor.
Yield Makes about 2 quarts to serve 16
Number Of Ingredients 6
Steps:
- 1. Peel, pit and slice peaches, reserving peels and pits. Combine the peach slices, lemon juice and 1/4 cup sugar, then set aside.
- 2. In a saucepan, combine the milk, cream, remaining sugar, vanilla and peach peels and pits; cook, stirring, over medium heat for 10 minutes. Do not boil. Remove from heat.
- 3. Place yolks in a bowl and, whisking constantly, pour in 1 cup of the hot-milk mixture; continue whisking until smooth.
- 4. Slowly pour the egg mixture back into the hot-milk mixture in the saucepan, whisking constantly until smooth. Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon (6 to 8 minutes). The mixture should never boil.
- 5. Cool to room temperature and then strain into a bowl.
- 6. Puree the reserved peaches in a food processor until smooth. Stir into the milk mixture and freeze in an ice cream maker according to the manufacturer's instructions.
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 4h20m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
- Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
- Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
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HOMEMADE PEACH ICE CREAM | SUSTAINABLE COOKS
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5/5 (5)Total Time 12 hrs 35 minsCategory DessertCalories 346 per serving
- The fastest way to remove the skin from peaches is to make a little “x” in the skin and then place it in a pan of boiling water for about a minute. Remove and transfer to a bowl of ice water. The skin should peel back easily. Cut the peach into slices or large chunks.Set aside about 1/3 cup of peaches diced into small chunks.
- Using an immersion blender or food processor, combine the peaches and puree until smooth. Transfer to the fridge.
- In a medium saucepan, over medium heat, combine the heavy cream, milk, kosher salt, vanilla extract, and sugar. Do not let it boil. Remove from heat.
- Place the egg yolks in a medium bowl, and whisk well with a fork. Using a 1/3 measuring cup, add some of the hot milk/cream mixture to the egg yolks, and whisk while you combine. Add another 1/3 cup - mix. Then a final 1/3 cup - mix. Whisk the egg mixture into the rest of the milk, and return the pan to the stove. Cook on medium-low heat for 5 minutes, stirring often. Remove from heat, and pour the mixture into a heatproof bowl fitted with a sieve/fine mesh strainer. Add peach puree and transfer to the fridge for at 12 hours (preferably) or until completely cooled.
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