Best Peach Maple Ice Cream Recipes

MAPLE-PEACH ICE CREAM TOPPING

Maple-Peach Ice Cream Topping image

This simple, quick peach sauce is great for ice cream but tastes equally good on french toast, waffles, or granola. To peel or not to peel, the choice is yours! I left the peel on as it helps to keep the peaches intact.

Provided by Bren

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

3 medium (2-1/2" dia) (approx 4 per lb)s ripe peaches
2 tablespoons unsalted butter
½ cup real maple syrup
1 teaspoon lemon zest
1 pinch freshly grated nutmeg

Steps:

Cut each peach in half, remove pit, and cut each half into 6 slices.
Melt butter in a medium saucepan over medium-high heat until slightly browned, 2 to 4 minutes. Place peach slices into the butter, reduce heat to medium-low, and cook for 3 minutes, turning carefully. Add maple syrup, lemon zest, and nutmeg to the pot and cook for 2 to 3 more minutes.
Allow to cool slightly before serving.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 31.1 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.7 g, Sodium 7.3 mg, Sugar 28 g

PEACH-MAPLE ICE CREAM

Peach-Maple Ice Cream image

Maple and peach? The combination may sound unusual, but in this smooth homemade ice cream, it's absolutely decadent! It's the definition of refreshment.-Arline Hofland, Deer Lodge, Montana

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 3 quarts.

Number Of Ingredients 10

Ingredients

4 cups sliced peeled peaches or frozen unsweetened sliced peaches (about 3 pounds)
3 tablespoons lemon juice
3 cups 2% milk
1 cup sugar
3/4 cup maple syrup
1/8 teaspoon salt
6 egg yolks, lightly beaten
3 cups heavy whipping cream
2 tablespoons vanilla extract
Additional maple syrup, optional

Steps:

Place peaches in a blender; cover and process until smooth. Stir in lemon juice; set aside., In a large saucepan, heat milk to 175°. Stir in the sugar, syrup and salt until dissolved. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is thickened and coats the back of a spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the cream, vanilla and peach mixture. Transfer to a large bowl; press waxed paper onto surface of ice cream. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for at least 4 hours before serving., Serve in dessert dishes; drizzle with additional syrup if desired.

Nutrition Facts : Calories 203 calories, Fat 13g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 42mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.