It has been hotter than the hinges of hell in SoCal the last few days,
so when I spied gorgeous peaches at the farmer's market this morning,
just one thing came to mind: ice cream and this is one of my faves:

Amaretto Peach Ice Cream

Food Network

Desserts

2 cups milk
1 3/4 cups sugar
1/2 tsp. salt
2 cups half and half
1 T. vanilla
4 cups whipping cream
1 cup Amaretto liqueur
1 tsp. cinnamon
4 cups fresh peaches (half amount pureed, and half diced.)

Scald milk until bubbles form around edges of pan. Remove from heat.
Add sugar and salt until dissolved. Stir in half and half, vanilla,
whipping cream, and 1/2 cup Amaretto. Cover and refrigerate 30
minutes. Add cinnamon to pureed peaches and diced peaches, then add to
chilled mixture. Refrigerate another 15 minutes. Freeze in an
ice-cream maker according to the manufacturer's directions. Drizzle
remaining Amaretto liqueur over dished out servings.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

Terry Pulliam Burd wrote:
It has been hotter than the hinges of hell in SoCal the last few days,
so when I spied gorgeous peaches at the farmer's market this morning,
just one thing came to mind: ice cream and this is one of my faves:

Amaretto Peach Ice Cream

Food Network

Desserts

2 cups milk
1 3/4 cups sugar
1/2 tsp. salt
2 cups half and half
1 T. vanilla
4 cups whipping cream
1 cup Amaretto liqueur
1 tsp. cinnamon
4 cups fresh peaches (half amount pureed, and half diced.)

Scald milk until bubbles form around edges of pan. Remove from heat.
Add sugar and salt until dissolved. Stir in half and half, vanilla,
whipping cream, and 1/2 cup Amaretto. Cover and refrigerate 30
minutes. Add cinnamon to pureed peaches and diced peaches, then add to
chilled mixture. Refrigerate another 15 minutes. Freeze in an
ice-cream maker according to the manufacturer's directions. Drizzle
remaining Amaretto liqueur over dished out servings.

Terry "Squeaks" Pulliam Burd

Dang, I wish I had an ice cream maker because this sounds fabulous. I'll
save it for possible future use. Thanks, Terry.

kili

kilikini wrote:

Dang, I wish I had an ice cream maker because this sounds fabulous. I'll
save it for possible future use. Thanks, Terry.

Have I got wonderful news for you. :-)

http://www.davidlebovitz.com/archive...ce_crea_1.html

Serene

Serene Vannoy wrote:
kilikini wrote:

Dang, I wish I had an ice cream maker because this sounds fabulous. I'll
save it for possible future use. Thanks, Terry.

Have I got wonderful news for you. :-)

http://www.davidlebovitz.com/archive...ce_crea_1.html

Serene

Aha, link saved! You're a dear, Serene!

kili

On Jun 22, 3:43*pm, Terry Pulliam Burd
Amaretto Peach Ice Cream

Food Network


Terry "Squeaks" Pulliam Burd


Amaretto being almond - I bet this would be killer if cherries were
substituted for the peaches, too.

N.

Nancy2 wrote:
On Jun 22, 3:43 pm, Terry Pulliam Burd
Amaretto Peach Ice Cream

Food Network


Terry "Squeaks" Pulliam Burd


Amaretto being almond - I bet this would be killer if cherries were
substituted for the peaches, too.

N.

Okay, thanks, now you've got me drooling on my keyboard.

kili

On Sun, 22 Jun 2008 13:43:21 -0700, Terry Pulliam Burd
wrote:

It has been hotter than the hinges of hell in SoCal the last few days,
so when I spied gorgeous peaches at the farmer's market this morning,
just one thing came to mind: ice cream and this is one of my faves:

Amaretto Peach Ice Cream

Sniped and saved

I made the following over the weekend. The second batch I used a
drained can of mandarin oranges instead of the strawberries. I liked
the orange the best. It was just like the orange creamsicles I loved
as a kid.

Lou

strawberry ice cream Gourmet | August 1997

Makes 1 quart.
ingredients
3/4 pound strawberries (about 1 pint)
8 ounces cream cheese, softened
3/4 cup sugar
1 cup milk
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/2 cup heavy cream
preparation
Coarsely chop strawberries and in a blender purée with all remaining
ingredients except cream just until smooth. Stir in cream and freeze
mixture in an ice-cream maker. Transfer ice cream to an airtight
container and put in freezer to harden. Ice cream may be made 1 week
ahead.

Squeaks wrote:

It has been hotter than the hinges of hell in SoCal the last few days,
so when I spied gorgeous peaches at the farmer's market this morning,
just one thing came to mind: ice cream and this is one of my faves:

Amaretto Peach Ice Cream

Food Network

Desserts

2 cups milk
1 3/4 cups sugar
1/2 tsp. salt
2 cups half and half
1 T. vanilla
4 cups whipping cream
1 cup Amaretto liqueur
1 tsp. cinnamon
4 cups fresh peaches (half amount pureed, and half diced.)

Scald milk until bubbles form around edges of pan. Remove from heat.
Add sugar and salt until dissolved. Stir in half and half, vanilla,
whipping cream, and 1/2 cup Amaretto. Cover and refrigerate 30
minutes. Add cinnamon to pureed peaches and diced peaches, then add to
chilled mixture. Refrigerate another 15 minutes. Freeze in an
ice-cream maker according to the manufacturer's directions. Drizzle
remaining Amaretto liqueur over dished out servings.


While the above recipe sounds scrumptious, I have a much easier one:

Peach Sorbet

4 fresh peaches
2 tablespoons Rose's lime juice

Peel, pit, and purée peaches. Stir in lime juice. Freeze in an ice cream
maker according to the manufacturer's instructions.

Bob

"Bob Terwilliger" wrote :


While the above recipe sounds scrumptious

Now I see what has your tighty whities in a knot.

I called your good buddy the shallow shithead that she is.

hahahaha!

cybercat wrote:

While the above recipe sounds scrumptious

Now I see what has your tighty whities in a knot.

I called your good buddy the shallow shithead that she is.

hahahaha!


Sorry, I don't read most of your posts. What are you talking about? Did you
do something stupid and hate-filled, and feel proud about it?

Bob

"Bob Terwilliger" wrote in
:

While the above recipe sounds scrumptious, I have a much
easier one:

Peach Sorbet

4 fresh peaches
2 tablespoons Rose's lime juice

Peel, pit, and purée peaches. Stir in lime juice. Freeze in
an ice cream maker according to the manufacturer's
instructions.

i really hope Lin knows what a gem you are!
this sounds wonderful & is something i can easily make in my
less-than-stocked NY kitchen (where i can get 8 pounds of just
off the tree ripe peaches for about $2)
lee
--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.

Lou Decruss wrote on 6/23/2008 14:08 :
(snippers)

I made the following over the weekend. The second batch I used a
drained can of mandarin oranges instead of the strawberries. I liked
the orange the best. It was just like the orange creamsicles I loved
as a kid.

Lou

strawberry ice cream Gourmet | August 1997

Makes 1 quart.
ingredients
3/4 pound strawberries (about 1 pint)
8 ounces cream cheese, softened
3/4 cup sugar
1 cup milk
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/2 cup heavy cream
preparation
Coarsely chop strawberries and in a blender purée with all remaining
ingredients except cream just until smooth. Stir in cream and freeze
mixture in an ice-cream maker. Transfer ice cream to an airtight
container and put in freezer to harden. Ice cream may be made 1 week
ahead.

How do y'all think the above recipe can be converted to make chocolate
ice cream? What about coffee ice cream? Or, a combination of the two -
mocha ice cream G? I realize the substitutions are fairly easy - it's
the proportions of the flavoring ingredients that I can't guess.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Thu, 10 Jul 2008 18:26:25 -0500, Sky
wrote:

Lou Decruss wrote on 6/23/2008 14:08 :
(snippers)

I made the following over the weekend. The second batch I used a
drained can of mandarin oranges instead of the strawberries. I liked
the orange the best. It was just like the orange creamsicles I loved
as a kid.

Lou

strawberry ice cream Gourmet | August 1997

Makes 1 quart.
ingredients
3/4 pound strawberries (about 1 pint)
8 ounces cream cheese, softened
3/4 cup sugar
1 cup milk
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/2 cup heavy cream
preparation
Coarsely chop strawberries and in a blender purée with all remaining
ingredients except cream just until smooth. Stir in cream and freeze
mixture in an ice-cream maker. Transfer ice cream to an airtight
container and put in freezer to harden. Ice cream may be made 1 week
ahead.

How do y'all think the above recipe can be converted to make chocolate
ice cream? What about coffee ice cream? Or, a combination of the two -
mocha ice cream G? I realize the substitutions are fairly easy - it's
the proportions of the flavoring ingredients that I can't guess.

Good lard this is funny. Louise left not 5 minutes ago to get heavy
cream so I can make a batch. She needs a desert for tomorrows lunch
at work, and she got some peaches last night that are riper than she
thought. So that's the plan. I'm very curious to see the replies you
get here!! I really like the cream cheese in this recipe and It's
sooo easy.

Lou

Lou Decruss wrote:

On Thu, 10 Jul 2008 18:26:25 -0500, Sky
wrote:

Lou Decruss wrote on 6/23/2008 14:08 :
(snippers)

I made the following over the weekend. The second batch I used a
drained can of mandarin oranges instead of the strawberries. I liked
the orange the best. It was just like the orange creamsicles I loved
as a kid.

Lou

strawberry ice cream Gourmet | August 1997

Makes 1 quart.
ingredients
3/4 pound strawberries (about 1 pint)
8 ounces cream cheese, softened
3/4 cup sugar
1 cup milk
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/2 cup heavy cream
preparation
Coarsely chop strawberries and in a blender purée with all remaining
ingredients except cream just until smooth. Stir in cream and freeze
mixture in an ice-cream maker. Transfer ice cream to an airtight
container and put in freezer to harden. Ice cream may be made 1 week
ahead.

How do y'all think the above recipe can be converted to make chocolate
ice cream? What about coffee ice cream? Or, a combination of the two -
mocha ice cream G? I realize the substitutions are fairly easy - it's
the proportions of the flavoring ingredients that I can't guess.

Good lard this is funny. Louise left not 5 minutes ago to get heavy
cream so I can make a batch. She needs a desert for tomorrows lunch
at work, and she got some peaches last night that are riper than she
thought. So that's the plan. I'm very curious to see the replies you
get here!! I really like the cream cheese in this recipe and It's
sooo easy.

Lou

It's the cream cheese that intrigued me, too. I so wanna try to make
this recipe But, I don't have enough peaches or strawberries on hand
right at this moment, but I always have cream, cream cheese, chocolate,
and coffee on hand ; So, I thought this recipe would work wonderfully
with chocolate - if I only knew the appropriate proportions of chocolate
to melt, etc. Not to mention, what sort of chocolate, much less which
brand G.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

In article ,
Sky wrote:

and coffee on hand ; So, I thought this recipe would work wonderfully
with chocolate - if I only knew the appropriate proportions of chocolate
to melt, etc. Not to mention, what sort of chocolate, much less which
brand G.

Sky

Add a can of Hershey's syrup and see what happens. Live dangerously.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene