Peach Almond Ice Cream Recipes

DAD'S PEACH ICE CREAM

Steps:

• In a heavy saucepan, heat milk to 175°. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until a thermometer reads 160° and the mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight., In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well., 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 2-4 hours before serving. Freeze according to manufacturer's instructions.

PEACH ALMOND ICE CREAM

Steps:

• Place soaked almonds and water in vitamix
• Blend on highest setting until smooth, about 1 minute, add a bit more water if blending is a challenge
• Remove almond mixture from Vitamix and strain through a strainer bag, discarding solids
• Place almond mixture in rinsed out Vitamix container, blend in peaches and dates on highest setting until smooth
• Blend in stevia, vanilla and lemon juice
• Place mixture in ice cream maker and process according to instructions

PEACH ICE CREAM

Steps:

• Mix chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so the peach pieces release their juices.
• Blend peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
• In a large bowl combine peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
• Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. And allow to run according to manufactures instructions (Mine is about 25-30 minutes.)
• Serve now for soft serve ice cream.
• For scoopable ice cream, scoop the peach ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight. Then scoop and serve.

PEACH ALMOND ICE CREAM

Steps:

• 1. Place soaked almonds and water in vita-mix.
• 2. Blend on highest setting until smooth, about 1 minute, add a bit more water if blending is a challenge.
• 3. Remove almond mixture from vita-mix and strain through a fine mesh paint strainer bag, discarding solids.
• 4. Place almond mixture in rinsed out vita-mix container, blend in peaches and dates on highest setting until smooth.
• 5. Blend in stevia, vanilla and lemon juice.
• 6. Place mixture in ice cream maker and process according to instructions.

PEACH ICE CREAM

Steps:

• In a large bowl, combine the sliced peaches, sugars, lemon juice and extracts. Stir to combine and allow to sit for about 15 minutes, stirring occasionally, or until the sugars have dissolved and the peaches are juicy.
• Place peach mixture in a blender or food processor and pulse until the peaches are broken down but not totally pureed - some small chunks of peaches are ok. Add in the heavy cream and mix to combine.
• Pour the mixture into an airtight container and chill in the refrigerator for 1-2 hours or even overnight.
• When base is chilled, follow manufacturer's directions for churning in your ice cream maker. Once churned, place in an airtight, freezer-safe container and freeze for a few hours to harden before serving.

PEACH ICE CREAM

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.