Best Burned Peach Ice Cream Recipes

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CONTEST-WINNING PEACH ICE CREAM



Contest-Winning Peach Ice Cream image

When peaches are in season, this recipe is at the top of my list to make. The pureed fruit lends a fresh flavor to the silky-smooth ice cream. You'll have to make it more than once, though, because the first batch never lasts long! -Toni Box Weaver, Alabama

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 quarts.

Number Of Ingredients 7

2 cups half-and-half cream
3-1/2 cups sugar
3/4 teaspoon salt
6 large eggs, lightly beaten
4 cups heavy whipping cream
2 teaspoons vanilla extract
6 to 8 medium peaches, peeled and sliced or 4 cups frozen unsweetened peach slices

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.

Nutrition Facts : Calories 306 calories, Fat 18g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 115mg sodium, Carbohydrate 34g carbohydrate (32g sugars, Fiber 0 fiber), Protein 3g protein.

PEACH ICE CREAM



Peach Ice Cream image

Provided by Virginia Willis

Categories     dessert

Time 1h20m

Yield 7 cups

Number Of Ingredients 7

4 large ripe peaches, skin on, pitted and quartered
1/4 cup mild honey
2 cups whole milk
3 large egg yolks
1/2 cup sugar
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract

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.

PEACH ICE CREAM



Peach Ice Cream image

Provided by Food Network

Categories     dessert

Time 3h50m

Yield 1 generous quart

Number Of Ingredients 8

2 cups chopped fresh or frozen peaches, peeled if preferred
1 1/4 cups sugar
1 tablespoon lemon juice
2 tablespoons peach brandy
2 cups heavy cream
1 cup milk
1/2 teaspoon vanilla extract
4 egg yolks

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

BURNED PEACH ICE CREAM



Burned Peach Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 13h25m

Yield About a quart and a half

Number Of Ingredients 7

2 cups half-n-half
1 cup whipping cream
1/2 cup sugar
1/2 cup peach preserves (not jelly)
1 vanilla bean, split and scraped
Pinch kosher salt
4 medium peaches, halved, seeded and grilled or broiled until brown

Steps:

  • Combine all ingredients (including the bean and its pulp) in a large sauce pan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain into a lidded container. Cool mixture, then refrigerate mixture overnight to mellow flavors and texture.
  • Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Meanwhile, chop peaches roughly. Once the volume has increased by 1/2 and reached a soft serve consistency, add the peaches and continue turning to incorporate. Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
  • NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble his the surface, remove it from the

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