PEACH CRISP WITH MAPLE CREAM SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add to flour mixture until evenly mixed. Slice the peaches 1/2-inch thick into a bowl. Add the zest from the lemon half. Squeeze juice from the lemon half and stir in with the peaches and zest. Add 2 tablespoons of the maple syrup to the peaches and stir well. Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes. For the maple cream sauce, pour the heavy cream into a saucepan. Add the remaining 5 tablespoons maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 minutes. Refrigerate the sauce until it is cold and thick. Or, if you're in a hurry, set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle the maple cream sauce over the peach crisp. Serve warm.
MAPLE ICE CREAM
This creamy maple-sweetened ice cream tastes like it came straight from the sugar house. It's a simple custard-style ice cream recipe that just replaces refined sugar with maple syrup for a just-sweet-enough maple-y treat. Feel free to dress it up with mix-ins or toppings or just enjoy it plain.
Provided by Michelle Edelbaum, Digital Dir
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h50m
Yield 16
Number Of Ingredients 6
Steps:
- Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
- Stir remaining maple syrup, half-and-half, cream, and salt together in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
- Add about 1/2 cup of the hot cream mixture to the egg mixture. Whisk constantly to prevent the eggs from cooking. Repeat with another 1/2 cup of the cream mixture. Pour egg mixture into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.
- Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl in an ice bath and stir the custard occasionally until cooled to room temperature, 15 to 30 minutes.
- Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
- Churn cold custard in an ice cream maker, according to manufacturer's instructions, until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 16 g, Cholesterol 139.6 mg, Fat 13 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 39.8 mg, Sugar 12 g
MAPLE-PEACH ICE CREAM TOPPING
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
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
VANILLA-MAPLE ICE CREAM
The two main flavors in this custard-based ice cream balance each other beautifully, so neither overshadows the other. Make sure to use real maple syrup labeled Robust (formerly known as Grade B) as it has a stronger maple flavor than Grade A.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 1 quart of vanilla-maple ice cream
Number Of Ingredients 8
Steps:
- Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
- Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
- Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.
More about "peach maple ice cream recipes"
PEACH MAPLE ICE CREAM #SUNDAYSUPPER - PIES AND PLOTS
From piesandplots.net
5/5 (3)Total Time 30 minsEstimated Reading Time 7 mins
- Peel the peaches and reserve the peels. Place the peaches in a medium bowl and toss with the lemon juice. Cover with plastic wrap and place in the refrigerator.
- In a medium saucepan, place the cream, milk, and reserved peach skins. Bring to a simmer, before removing from the heat, covering, and allowing to steep for 20 minutes. After the cream has steeped, remove the peach skin from it. You may strain it or just fish them out with a spoon (I used a spoon).
- In a medium bowl, whisk together the egg yolks and sugar. Slowly whisk in half of the cream mixture, then add that to the rest of the cream in the pan. Cook over medium heat, stirring constantly, until slightly thickened. The mixture should also reach 170 degrees on a candy thermometer. Once this happens, pour the custard into a clean medium sized bowl. Add the maple syrup, bourbon, and vanilla, and stir to combine. Allow to cool at room temperature for 15-20 minutes, then place in the refrigerator until fully chilled, at least 4 hours and up to overnight (I chill overnight).
- Once the custard is chilled, place the peaches and about 1 cup of the custard in a blender or food processor and blend until completely smooth. Stir the peach mixture into the rest of the custard. Process in your ice cream maker according to the manufacturer’s instructions. It may be eaten as soft serve or frozen for about 30 minutes to firm. Ice cream may be stored in the freezer in an airtight container for up 1 month.
PEACH-MAPLE ICE CREAM RECIPE - BOBBY FLAY - FOOD & WINE
From foodandwine.com
Author Bobby FlayTotal Time 2 hrs 30 mins
- Bring a small pot of water to a boil and fill a medium bowl with ice water. Cut a shallow X in the bottom of each peach and plunge it into the boiling water for 30 seconds. Transfer the peaches to the ice water to cool. Peel the peaches and cut them into 1/2-inch wedges; reserve the peach skins and pits. Transfer the peaches to a bowl and toss with the lemon juice. Cover the peaches and refrigerate.
- In a medium saucepan, combine the cream and milk. Add the vanilla bean and seeds and peach skins and pits and bring to a simmer. Cover and remove from the heat. Let steep for 20 minutes. Strain the infused cream into a bowl.
- In a medium bowl, whisk the egg yolks with the sugar and salt. Whisk in half of the infused cream, then transfer the mixture to the saucepan, along with the remaining cream. Cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and an instant-read thermometer inserted in the custard registers 165°, about 5 minutes. Immediately strain the custard into a clean bowl and stir in the maple syrup and bourbon. Refrigerate the custard until chilled, about 30 minutes.
- In a blender, puree the peaches with 1 cup of the custard until smooth. Transfer the pureed peaches and the remaining custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a plastic container. Press a sheet of plastic wrap directly onto the surface and freeze until firm, about 1 hour.
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