Fresh Peach Ice Cream in Cinnamon-Sugar Won Ton Cups

Unbelievable as it may be, I still had some leftover wonton wrappers in the fridge. I made those super yummy taco wonton cups last week and as I was thinking, I decided that a cute individual dessert could be served in a wonton cup too. So, with all the lovely fresh peaches on the countertop I decided to make ice-cream. And, why not serve it in tiny little scoops, (Thank you melon baller!), in a cinnamon-sugar wonton cup. It was delicious and so cute! Unfortunately we had a huge storm and I didn't get very good pictures. Some of us were daring and drizzled leftover chocolate sauce from the eclairs I made the other day. Yum! This was the best peach ice cream, not too sweet, and really peachy. I left some of the skins on just to give it a more homemade, natural taste. It was good!



Fresh Peach Ice Cream in Cinnamon-Sugar WonTon Cups by Mary Ann

1 1/2 cups sugar

juice of 1/2 lemon (2 Tbls)

2 pds. fresh peaches (without pits removed)

1 pint half and half

1 cup whole milk

Remove pits from peaches and some of the skins. Mash peaches in a large bowl. Combine sugar and lemon juice with fresh peaches that have been mashed. Refrigerate for 30 minutes. Combine with other ingredients in ice cream maker and proceed according to manufacturers instructions. When done churning, remove to container and freeze for 4 hours or more.

Makes 2 qts

Cinnamon-Sugar WonTon Cups

18 wonton wrappers

cinnamon-sugar mixture

cooking spray

Preheat oven to 400 degrees. Spray muffin tin with cooking spray. Place one wonton wrapper over each cavity of muffin tin. Spray wonton wrappers with cooking spray. Generously sprinkle cinnamon-sugar mixture over wonton wrappers, so that they are covered. Press wonton wrappers down into cavity of muffin tin, so wonton makes a cup. Bake for 5-6 minutes, or until golden brown on edges and crispy. Let cool for a few minutes. Scoop ice cream with a melon baller and fill wonton cups. serve