Das Peach Haus Homemade Pineapple Bourbon Ice Cream

This delicious homemade ice cream recipe is the one used at our retail outlet, Das Peach Haus . It has been especially requested by our loyal customers, so we are proud to present it here! At Das Peach Haus , they use a gelatto machine  to prepare it—but will work on with any homemade ice cream maker. Just make sure you thoroughly chill the ice cream maker bowl in advance, according to manufacturer’s directions, and don’t fill too full!

Prep Time: Varies according to ice cream or gelato machine; from 30 minutes to 1 hour
Chilling Time: Varies according to ice cream or gelato machine; with our machine, 2 hours

Turn Freezer (not timer) on to cool.

Whip eggs, add sugar, heavy whipping cream, vanilla, and Fischer & Wieser Charred Pineapple Bourbon Sauce. (Put in freezer to chill at least 30 minutes before pouring into ice cream freezer container). Pour into ice cream freezer container, attach lid and set timer for 1 hour. When timer goes off, re-set for 1 hour, making 2 hours total freeze time.

When finished, scoop into 8 ounce bowls with lids and freeze. Serve with more Fischer & Wieser Charred Pineapple Bourbon Sauce on top. Makes 8 bowls.

Popularity: 8%

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admin on March 2nd 2009 in Desserts

Vanilla Ice Cream with Fischer & Wieser’s Original Roasted Raspberry Chipotle Sauce

Everybody loves dessert, but sometimes after a heavy dinner, you just want a little something sweet to finish off the evening and not your level of comfort! This delicious little treat is just what you need for those occasions. It’s got a little sweet and a little heat – perfect with a cup of robust coffee.

Prep Time:  5 minutes

Place a scoop of ice cream in each small serving dish. Drizzle desired amount of Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce® on top and garnish each serving with a mint sprig. Savor.

Serves 4

Popularity: 6%

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admin on April 8th 2007 in Desserts

Sweet Potato & Peach Empanadas with Vanilla Ice Cream

One bite and you’ll be addicted to these tasty little morsels. Perfect for those times when you want a nice light dessert that can be made ahead of time. And they are so very “tote-able”, making them a perfect take-along dessert.

Prep Time:  35-40 minutes
Bake Time:  25 minutes

Pastry

  • 1-3/4 cups solid shortening
  • 3/4 cup beer
  • 1/4 cup powdered sugar
  • 3-1/2 cups all-purpose flour, or more as needed
  • Melted unsalted butter
  • Powdered sugar in shaker container

Filling

Preheat oven to 325 degrees. Using electric mixer, beat the shortening at medium speed until soft and fluffy, about 5 minutes. Add the beer. Begin beating at the lowest speed, then increase speed to medium as the beer is incorporated. Beat to blend well. Add the powdered sugar and one-third of the flour, beat well. Continue to add flour, scraping down the side of the bowl after each addition until the dough is cohesive and not sticky. Separate the dough into balls about 1-1/2 inches in diameter. Set aside.

To make the filling, pierce the unpeeled sweet potatoes in two or three places. Microwave for 12 minutes, or until very soft. Set aside just until they are cool enough to handle. Using your fingers, peel off and discard the skins and place the sweet potatoes in a bowl. Mash the potatoes until smooth, then quickly stir in the Fischer & Wieser Old Fashioned Peach Preserves, blending well.

To assemble the empanadas, roll out each dough ball into a 5-inch circle, then cut out rounds using a 3-inch cutter. Place about 1-1/2 teaspoons of the filling in the center of each dough circle and fold the dough over the filling, creating a half-moon shape. Using the tines of a fork, press along the edge of the pastry to seal it. Turn the pastry over and repeat with the edge on the opposite side. Brush the tops of the pastries with melted butter. Place the completed pastries on baking sheets lined with parchment paper. Bake in preheated oven for 25 minutes, or until lightly browned. Cool on wire racks and dust the pastries heavily with powdered sugar. Serve warm or at room temperature with scoops of vanilla ice cream. Makes about 50 pieces.

Popularity: 5%

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admin on April 8th 2007 in Desserts