Peach Schnapps Ice Cream Recipes
AMARETTO PEACH ICE CREAM
I started making this when I didn't have any vanilla extract in the house, so I replaced it with plenty of Amaretto. Enjoy!
Provided by Food Network
Categories dessert
Number Of Ingredients 9
Steps:
- Scald milk until bubbles form around edges of pan. Remove from heat. Add sugar and salt until dissolved. Stir in half and half, vanilla, whipping cream, and 1/2 cup Amaretto. Cover and refrigerate 30 minutes. Add cinnamon to pureed peaches and diced peaches, then add to chilled mixture. Refrigerate another 15 minutes. Freeze in an ice-cream maker according to the manufacturer's directions. Drizzle remaining Amaretto liqueur over dished out servings.
PEACH SCHNAPPS ICE CREAM
Make and share this Peach Schnapps Ice Cream recipe from Food.com.
Provided by CoffeeMom
Categories Frozen Desserts
Time 6h30m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Combine peaches and schnapps, mashing a bit. Set aside.
- Cook 1/2 cup cream and sugar over low heat until the sugar is melted. Remove from heat and pour over peaches along with the remaining cream. Refrigerate until well chilled.
- Freeze in an ice cream maker according to manufacturer.
Nutrition Facts : Calories 1695.1, Fat 132.6, SaturatedFat 82.3, Cholesterol 489.1, Sodium 135.7, Carbohydrate 128.6, Fiber 2.9, Sugar 116.8, Protein 9.1
SCHNAPPS PEACHES
Just right for a summer dessert with a little zip, but because canned peaches are used you can have it year round!
Provided by CaliforniaJan
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Drain peaches, reserving all liquid. Pour liquid in 10 inch skillet; bring to a boil. Continue to cook until liquid is reduced to 1/4 cup, about 5 minutes. Blend in brown sugar, butter and pumpkin pie spices. Simmer 5 minutes.
- Add peaches, pecan and peach schnapps. If desired, heat through.
- Serve warm over ice cream, pound cake, or both.
Nutrition Facts : Calories 574.2, Fat 26.3, SaturatedFat 8.6, Cholesterol 30.5, Sodium 114.7, Carbohydrate 89.7, Fiber 5, Sugar 83.8, Protein 3
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- Slice 3 of the peaches into eighths and add them to the bowl of a blender along with the schnapps, lemon juice and salt. Blend until peaches are pureed. Set aside.
- In a medium mixing bowl, beat together the eggs and sugar until thickened and pale yellow. Add the flour and beat until combined. Set aside.
- Bring the milk to a simmer in a heavy medium saucepan. Using a hand mixer, slowly beat the hot milk into the egg mixture. Pour back into the saucepan and heat over medium heat, stirring constantly with a whisk or wooden spoon until custard thickens. Be careful not to boil the custard or the eggs will scramble. Strain the custard through a sieve into a large, clean bowl. Let the custard cool slightly, then stir in the peach puree and cream. Cover and refrigerate until well chilled - at least 2 hours.
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