Best Brown Sugar Peach Ice Cream Recipes

BROWN SUGAR PEACH ICE CREAM

Brown Sugar Peach Ice Cream image

Every August the peach tree in our garden is bursting with huge, juicy peaches. I make this at least once a week every summer once that tree gives up its fruit, for family desserts and as gifts for friends.

Provided by Mirj2338

Categories Frozen Desserts

Time 30m

Yield 1 quart

Number Of Ingredients 7

Ingredients

4 large peaches, pureed or chopped fine
1 1/4 cups brown sugar, firmly packed
1 tablespoon lemon juice
1 1/2 cups milk
3 eggs, beaten
1 1/2 cups whipping cream
1 teaspoon vanilla extract

Steps:

To peaches, add 1/2 cup of the sugar and the lemon juice.
Set aside, covered in refrigerator.
In a medium saucepan combine milk, eggs, and remaining sugar.
Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 15 minutes.
Stir in cream and vanilla.
Chill.
Stir peaches in cream mixture and freeze in ice cream maker according to manufacturer's instructions.

PEACH AND BROWN SUGAR ICE CREAM

Peach and Brown Sugar Ice Cream image

Categories Berry Fruit Dessert Bake Freeze/Chill Peach Summer Gourmet

Yield Makes about 1 quart

Number Of Ingredients 9

Ingredients

2 pounds very ripe peaches (about 4), pitted and chopped
2 tablespoons granulated sugar
3/4 cup firmly packed light brown sugar
3 large egg yolks
1 large whole egg
1-1/2 cups half-and-half
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons peach schnapps or peach-flavored liqueur

Steps:

In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the peaches are soft. Purée the mixture in a food processor or blender, force the purée through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in half-and-half, scalded, pour the mixture into the pan, and cook it over moderately low heat, stirring with a wooden spoon, to 175°F. on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach puré, the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

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