3 recipes from the Ice Cream contest.

Keep those ice cream recipes coming and I will post them on the blog!

Georgia Peach Homemade Ice Cream

Rated: Submitted By: NANCED35 Photo By: Allrecipes Prep Time: 15 Minutes Ready In: 1 Hour Servings: 32

"Made in a gallon ice cream freezer, this ice cream is fruity and creamy, and can be made in an hour - start to finish."

INGREDIENTS:

2 1/2 pounds fresh peaches - peeled, pitted and chopped 1/2 cup white sugar 1 pint half-and-half cream 1 (14 ounce) can sweetened condensed

milk 1 (12 fluid ounce) can evaporated milk 1 teaspoon vanilla extract 2 cups whole milk, or as needed

DIRECTIONS:

1.	Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
2.	In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
3.	Follow the manufacturer's instructions to freeze the ice cream.

Almond Joy Ice Cream  (Toasted Coconut with Dark Chocolate and Almonds) YIELD: makes 3 1/2 quarts ACTIVE TIME: 1 hour TOTAL TIME: About two days SPECIAL EQUIPMENT: ice cream maker THIS RECIPE APPEARS IN: Scooped: Better Than Almond Joy Ice Cream Ingredients 2 cups sweetened coconut flakes, packed (about 6 ounces) 2 cups heavy cream 1 cup whole milk 6 egg yolks 1/2 cup sugar 1/4 to 1/2 teaspoon kosher salt, to taste 2 ounces dark chocolate, chopped fine (a mix of chunks and fine shavings is ideal), chilled in freezer 2 ounces roasted almonds, chopped fine, toasted then chilled in freezer Procedures 1 Heat oven to 350°F with an oven rack positioned in the middle. Spread coconut thinly and very evenly across a half sheet pan and toast just until coconut edges begin to brown and turn aromatic, 2 to 4 minutes. Do not overbake coconut or ice cream will taste burnt. 2 Transfer coconut to a medium saucepan and cover with cream and milk. Bring to a boil, stir to combine, and remove from heat. Cover, transfer to refrigerator, and let steep overnight or about 8 hours. 3 The next day, strain dairy through a fine mesh strainer into a large measuring cup or a bowl with a pouring spout. Press very firmly on coconut shreds to strain as much liquid out as possible. 4 In a heavy medium saucepan, whisk together egg yolks and sugar until lighter in color and slightly thickened. Pour dairy into saucepan with eggs and whisk until fully combined. Cook on medium heat, stirring frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line. 5 Strain custard into an ice bath or airtight container and chill until ice cream base falls below 40°F. Churn according to manufacturer's instructions. In last minute of churning, add chocolate and almonds. Transfer ice cream to airtight container and chill for at least 4 hours in freezer before serving. NO ICE CREAM MAKER!   Cool down your guests with this quick and easy dessert!  It’s tastes just like a cheesecake!  When planning a party it’s always nice to have several items that can be made in advance and this dessert offers just that.  I call it dessert because it’s more than just ice cream. Strawberry Cheesecake Ice Cream (makes 8 1/2 cup servings) Ingredients 8 ounce cream cheese, softened 14 ounce sweetened condensed milk 1/3 cup whipping cream 1-1/2 cup fresh strawberries 3 honey grahams, coarsely chopped Directions Mix the cream cheese condensed milk and whipping cream until well blended.  Freeze 4 hours or until almost solid. Beat cream cheese mixture with the mixer until creamy.  Blend berries in blender until smooth.  Add to cream cheese mixture with chopped grahams; mix well.  Freeze 8 hours or until firm. Remove dessert from freezer 15 minutes before serving.  This recipe was adapted from a Philadelphia Cream Cheese Ad.

Printed from Allrecipes.com 7/7/2015