This segment Kathryn makes a new kind of Homemade Ice Cream Rocky Road with Fresh Strawberries instead of the marshmallows.
In these segments, my niece Abby and I have fun making fresh peach ice cream.
Kathryn's Peach Cobbler
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 8
Ingredients
- 10 medium sized fresh peaches pitted, peeled and sliced into thin slices
- 1/4 cup White Sugar
- 1/4 cup Brown Sugar
- 1/2 teaspoon Ground Cinnamon
- 1 1/2 teaspoons Lemon juice I prefer Fresh Lemon juice
- 2 teaspoons Cornstarch
- 1 cup All Purpose Flour
- 1/4 cup Granulated Sugar
- 1/4 cup Brown Sugar this is 1 additional for topping
- 1 teaspoon Baking Powder for topping
- 1/2 teaspoon Salt for topping
- 6 tbsp Unsalted Butter chilled and cut into small pieces for topping
- 1/4 cup boiling water you will mix this with 3 tbsp of sugar and cinnamon
- 3 tbsp White Sugar this ingredient is mixed with the boiling water
- 1 teaspoon Ground Cinnamon this ingredient goes with boiling water
Instructions
- Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine the sliced peaches, 1/4 cup of white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 9x14 baking dish. Bake in Preheated oven 10 minutes.
- Topping for Peach Cobbler In a large separate bowl, combine flour, 1/4 white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 35 minutes my gas oven took 40 minutes. I serve with Homemade Peach Ice Cream.
Notes
This recipe is one of my favorites my family loves it and we served Peach Ice Cream with it.
Georgia Peach Homemade Ice Cream
Prep Time15 mins
Cook Time1 min
Total Time16 mins
Servings: 6
Ingredients
- 2 1/2 pounds fresh peaches peeled, pitted and chopped
- 1 cup Granulated Sugar
- 1 1/4 pint half an half cream
- 1 14 oz can sweetened condensed milk
- 1 12 fluid oz can evaporated milk
- 1 teaspoon vanilla extract
- 2 cups Whipping or Heavy Cream
Instructions
- Puree peaches with the sugar and half and half in small batches in a food processor or blender. I use a electric Ice Cream Maker. Pour the mixture int the Ice Cream Canister and follow directions in the how to operate section of your Ice Cream Maker . Do not fill Canister more than 2/3 full as the mixture will expand during freezing.
Notes
After processing the Ice Cream in the Ice Cream Maker place in Freezer for at least two hours and then serve.
Rocky Road Homemade Ice Cream
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6
Ingredients
- 2 cups Milk
- 1 1/2 cups chocolate chips
- 1 3/4 cups Granulated Sugar
- 1/2 teaspoon Salt
- 6 cups Whipping C
- 2 cups half an half cream
- 1 tbsp vanilla extract
- 1 cup chopped Pecans
- 2 cup sliced fresh strawberries
Instructions
- Mix the milk and chocolate chips in a large saucepan over medium heat until the chocolate has completely melted. Remove from heat and slowly add sugar and salt, mixing well, until dissolved. Stir in the remaining ingredients except the strawberries, pecans and chocolate chips. Cover and refrigerate for about 30 minutes. Pour mixture into the Ice Cream Canister and follow directions in the How to Operate section of your Ice Cream Maker. Do not fill the Canister more than 2/3 full, as the mixture will expand during freezing. When mixture has finished churning add strawberries, pecans and chocolate chips and stir in evenly.
CuchinoPro Pizzelleses
Servings: 60 Pizzelles
Ingredients
- 6 large Eggs
- 2 cups Granulated Sugar
- 2 Sticks Unsalted Butter melted and cooled
- 7 cups Flour
- 4 Tbsp Baking Powder
- 2 tsp vanilla extract
- 1 tsp anise seeds (optional)
Instructions
- Makes a HUGE batch Beat eggs and sugar, add cooled melted butter, vanilla and anise seed. Sift flour and baking powder and add to egg mixture. Batter will have dough like consistency. Heat pizzelle iron, place about 1 tablespoon of batter on grid just behind the center of the pattern. Bake until golden brown, about 30 to 40 second. Remove and cool on rack. Repeat with remaining batter.