Peach Ice Cream With Vanilla Scented Peaches Recipes

Steps:

• Place the peaches and honey in the jar of a blender. Puree until smooth. Set aside.
• In a medium saucepan, bring the milk almost to a boil over medium heat. In a second medium saucepan, blend together the egg yolks, sugar and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy). Slowly stir in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and stir until blended.
• Decrease the heat to low and cook gently, stirring constantly with a wooden spoon. Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 175 degrees F on an instant-read thermometer. Remove from the heat.
• Set a sieve over a large, clean bowl and pass the custard through the sieve. Discard any eggy solids. Add the peach puree and vanilla and stir to combine. Chill the custard completely over an ice bath made by filling a large bowl with ice cubes and water, or refrigerate it until chilled. Churn the ice cream according to the instructions for your ice-cream maker.

Steps:

• Place the chopped peaches in a bowl or mason jar and set aside.
• In a saucepan, combine the sugar and 2 cups of water. Stir to combine. Turn the heat to medium high and boil until the syrup becomes thicker but is not yet starting to turn color, 3 to 5 minutes. Remove from the heat and pour the syrup over the chopped peaches. Allow to sit at room temperature for 1 hour (or you can chill in the fridge).
• To serve, spoon the peach syrup over the vanilla ice cream and sprinkle with the basil.

Steps:

• In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Steps:

• Place the water and sugar in a large saucepan over high heat, bring to the boil and stir until the sugar is dissolved. Add the peaches, cover with a round of non-stick baking paper and weigh down with a small plate to submerge. Reduce the heat to medium and cook for 15-20 minutes or until soft. Drain the peaches, reserving the syrup. Allow to cool slightly before peeling. Refrigerate half the peaches for 1-2 hours or until cold. Cut the remaining peaches in half, discarding the stones, and place in a food processor. Process until smooth and refrigerate until cold.
• Place the milk, cream and vanilla in a medium saucepan over high heat and stir until just boiling. Remove from the heat and set aside. Place the egg yolks and extra sugar in a large bowl and whisk until well combined. Gradually pour the milk mixture into the egg mixture, whisking to combine. Return the mixture to the saucepan over low heat and cook, stirring, for 8 minutes or until the custard is thick and coats the back of a spoon. Transfer to a large bowl, cover with plastic wrap and refrigerate for 1-2 hours or until cold.
• Add the bourbon and the peach puree to the custard and whisk to combine. Pour into a metal (not glass) brownie pan. Freeze for 8 hours or overnight until set.
• Cut the ice-cream into squares. In batches, place the squares in the cleaned food processor and process until smooth. Return the mixture to the tin and freeze for 1 hour or until firm.
• Scoop the ice-cream into serving bowls. Drizzle with the reserved peach syrup and sprinkle with the amaretti. Serve with the whole poached peaches.

Steps:

• In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.
• In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
• In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.
• Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done. Variation: Use fresh raspberries

Steps:

• In a large saucepan, combine sugar, milk and egg. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Stir in cream, pudding mix, peaches and vanilla into custard. Fill cylinder of an ice cream freezer two-thirds full. Freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.

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.

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.

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.