PEACH version 2
6 medium peaches (about 2 lbs), peeled and stoned, or 4 cups frozen unsweetened peach slices, thawed.
1 cup sugar
3 cups heavy cream
1 cup milk
2 teaspoons vanilla extract
1. In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.
2. Add the cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend. Refrigerate, covered,
until very cold, at least 3 hours or as long as 3 days.
3. Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
PEANUT BUTTER
2 eggs
1/2 cup sugar
1/2 cup chunky peanut butter
1 1/2 cups heavy cream
1 1/2 cups milk
Whisk together the eggs and sugar until light and fluffy. Add the peanut butter and whisk until smooth. Mix in the whipping cream and milk. Transfer the mixture to the ice cream maker and process according to manufacturer’s instructions.
PERILS OF PRALINE
The only peril here is to your waistline. This is a creamy pecan praline ice cream worthy of the praline experts in the deep south.
This pecan praline ice cream is made using the recipe for
Ultimate Butter Pecan
(see recipe) Ice Cream. The pecans are prepared just as for the Butter Pecan ice cream. Cook for ten minutes in a saucepan 1/2 cup brown sugar, 2 tbsp light corn syrup, 1/4 cup half and half and 1/8 tsp salt. Then add the prepared pecans to this sauce. The pecan sauce with the pecans is then swirled into the ice cream after freezing.
PHILADELPHIA
BLUE
2 cups cream
1/3 cup sugar
1 cup blueberries, pureed
Heat cream until it starts steaming (or until bubbles appear).
Remove from heat and stir in sugar until dissolved.
Add pureed blueberries and cool.
Mix in machine.
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