br>Fill crust with softened peach ice cream; return to freezer to harden
ake the Pound Cake:
Cream together the butter and sugar
Mash the peach in bottom of a large glass with the sugar.
Add ice cream and the nectar.
Fill the glass with seltzer.
Serve with a tall spoon.
tted with the paddle attachment, cream butter and sugar together on
Separate eggs. Beat egg whites until fluffy.
Add sugar to the eggs white and beat until creamy.
Add sweetened condensed milk, whipping cream, egg yolks, salt and vanilla and mix well.
Pour the mixture into your ice cream freezer, then add the half and half.
If needed, add milk to mixture until it reaches the \"fill\" line on your ice cream freezer.
Process according to your ice cream maker.
For peach ice cream, add 2 cups crushed peaches and an extra 1/2 cup of sugar.
lend peach puree and all ingredients until very smooth.
Chill ice cream
In a mixing bowl or blender, beat together the chopped peaches, peach syrup (from the canned peaches) and mace.
Add peach ice cream, gradually add milk, beating until all ingredients are blended.
Serve immediately.
In a bowl, put ice cream powder.
Gradually add water to powder, stirring until dissolved.
Add milk and almond extract. Freeze in a freezer tray until thick, but not too hard.
Beat with a hand held rotary beater until smooth.
Fold in peach pulp and continue to freeze.
Check and stir frequently.
Mash peaches and add 1/2 cup sugar; set aside 1/2 hour.
Beat eggs until fluffy. Add sugar, milk and vanilla. Beat until sugar is melted. Add fruit.
Place in churn. Add enough fresh milk to bring contents to \"fill\" line of churn.
Pack ice around churn until 1/2 full.
Pour ice cream salt on ice.
Finish filling churn bucket with ice and more salt. Don't let salty water come over lid of churn.
Churn until firm.
Let sit 20 minutes before serving.
Put 2 scoops of vanilla ice cream (I prefer Bryers Extra Creamy Vanilla) in a bowl or mug. Squirt as little of the flavoring as you can onto the ice cream. Mix up the ice cream and flavoring for about 1 minute or until the entire mixture is the same peachy color. Taste to decide if you want a stronger flavor and add more (better to under flavor than to over flavor). Done.
Mix sugar, cinnamon and corn flakes together.
Take a scoop (rounded) of vanilla ice cream and roll it in the mixture.
Beat eggs.
Dip the ice cream in the eggs.
Roll in the corn flake mixture for a second time.
Deep fry in hot grease for 15 seconds. Put in an ice cream sundae glass and top with whipped cream, if desired.
Beat eggs until frothy, gradually adding sugar and remaining ingredients.
Add milk to fill.
Makes one gallon of delicious peach ice cream.
Combine strawberries and peaches.
Stir in condensed milk, evaporated milk, half & half and milk.
Add sugar, salt and vanilla extract.
Stir until mixed.
Pour into ice cream canister and pour in additional milk to the proper level for your make of ice cream freezer.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Chill 2 small stemmed dessert or wine glasses.
Peel and pit peaches, slice into blender container.
Place ice cream on top, dribble in almond flavoring.
Let sit in refrigerator during meal. When ready to serve blend just long enough to combine thoroughly, scrapping down as necessary.
Put about 1/2 cup ice cream on 8 of the cookies
Run peaches through colander; add sugar.
Mix all ingredients well and pour into ice cream freezer.
May substitute fresh strawberries, bananas or blueberries for peaches.
Pour 1/2 cup apple cider in each of 4 tall glasses.
Divide ice cream equally into glasses.
Fill glasses with ginger ale.
Stir gently to mix.
1. Transfer ice cream to bowl; place in refrigerator
xture into your ice cream maker.
Mix in ice cream machine for