PIONEER WOMAN HOMEMADE PEACH ICE CREAM RECIPES

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VANILLA ICE CREAM WITH BASIL-PEACH TOPPING - THE PIONEER WOMAN



Vanilla Ice Cream with Basil-Peach Topping - The Pioneer Woman image

It’s hot. All I want is ice cream.

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 6 minutes

Prep Time 1 minutes

Cook Time 5 minutes

Yield 12 servings

Number Of Ingredients 5

2 whole Peaches, Pitted And Chopped
2 c. Sugar
2 c. Water
18 whole Basil Leaves, Washed
Vanilla Or Strawberry Ice Cream

Steps:

  • Place chopped peaches in a bowl. Set aside. In a saucepan, combine sugar and water. Stir to combine. Turn on heat to medium-high and boil for 3 to 5 minutes, until syrup is thicker but not yet starting to turn color. Remove from heat and allow to cool for a couple of minutes. Pour warm syrup in a blender. Throw in basil leaves. Pulse once quickly for larger chunks of basil; blend for a few seconds for more of a green syrup. (It may look a little funky, but man, does it taste good.)Pour basil syrup over chopped peaches. Allow to sit a few minutes, then spoon mixture over vanilla or strawberry ice cream. (Can refrigerate sauce and use later.)

PEACH CRISP WITH MAPLE CREAM SAUCE - THE PIONEER WOMAN



Peach Crisp with Maple Cream Sauce - The Pioneer Woman image

I don’t know what to say. This is Gee’s recipe, and it’s so good, I…I…I feel like crying.

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 12

5

whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)

1 c.

Flour

1/2 c.

Sugar

1/2 c.

Light Brown Sugar, Firmly Packed

1/2 tsp.

Ground Cinnamon

1/2 tsp.

Ground Nutmeg

1/4 tsp.

Salt

1

stick Butter (1/2 Cup)

1/2

whole Lemon

7 tbsp.

Real Maple Syrup, Divided

1 1/2 c.

Whipping Cream

3 tbsp.

Light Corn Syrup

Steps:

  • In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed. Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well. Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.Maple Cream Sauce: Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or 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 sauce over peach crisp. Serve warm.

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