Recipe courtesy of Ree Drummond
Vanilla Ice Cream with Peach Syrup
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- Level: Easy
- Total: 1 hr 15 min (includes macerating time)
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 150
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 0 g
- Sugar
- 37 g
- Protein
- 0 g
- Cholesterol
- 2 mg
- Sodium
- 5 mg
- Level: Easy
- Total: 1 hr 15 min (includes macerating time)
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 150
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 0 g
- Sugar
- 37 g
- Protein
- 0 g
- Cholesterol
- 2 mg
- Sodium
- 5 mg
Ingredients
Directions
- Place the chopped peaches in a bowl or mason jar and set aside.
- In a saucepan, combine the sugar and 2 cups of water. Stir to combine. Turn the heat to medium high and boil until the syrup becomes thicker but is not yet starting to turn color, 3 to 5 minutes. Remove from the heat and pour the syrup over the chopped peaches. Allow to sit at room temperature for 1 hour (or you can chill in the fridge).
- To serve, spoon the peach syrup over the vanilla ice cream and sprinkle with the basil.
