Slow Cooker Boozy Peaches with Cafe Bianco Ricotta Ice Cream

We are still enjoying peach season here in Ontario and with the last bit of summer, we are eating them as much as we can before they are gone. This Boozy Peach recipe was so delicious and simple to prepare. With Paderno's new small appliances, their 6-Quart Slow Cooker has been put to great use and slow-cooked the peaches to perfection, without them being mushy. With its programmable temperature and timer, it is simple to use for precise cooking and performance. And we can’t let summer go by without enjoying some homemade non-churn ice cream.  Paderno 10-Speed Hand Mixer was also ideal to whip up a very creamy Cafe Bianco & Ricotta Ice Cream that was the perfect pairing for our Sweet Boozy Peaches. Tip: For a smoother textured ice cream, purchase extra smooth fresh ricotta. (Sponsored) 


I loved using these small appliances this summer! They’re designed with the precision control I needed to deliver some of my best cooking moments and they’ve become a staple in my kitchen. Looking forward to enjoying them many years to come! 




5 large ripe but firm peaches, with skin on

1/4 cup brown sugar

1/4 cup dark maple syrup

1 oz shot brandy


Ice Cream

2 cup whipping cream

2 tbsp. espresso beans + additional 2 beans

300 mL condensed milk

1 cup fresh full fat ricotta, strained

1 pkg. (9g) vanilla sugar


To make ice cream, in a bowl, mix cream and espresso beans. Place in the refrigerator for at least an hour to infuse the cream.  

In a large glass bowl, add condensed milk and ricotta, using the hand mixer and whisk attachment, whip on high until smooth.

Strain cream to remove espresso beans. Place cream and vanilla sugar in a bowl and whip until high peaks form into a thick cream.

Add cream in the ricotta mixture and blend until well incorporated.

Grate the 2 espresso beans and gently stir into the cream mixture.

Pour mixture in a 9-inch loaf pan. Cover with plastic wrap and place overnight in freezer.

To make peaches, cut each peach into 8 equal quarter wedges and place into slow cooker.

Drizzle with brown sugar, maple syrup and brandy.

Cover with lid and set slow cooker medium heat for 2 hours.

    When finished, remove lid and let cool completely.

    Serve ice cream topped with peaches and a drizzle of the peach syrup.

Serves 6-8 / Prep Time 1 hour Cook Time  2 hours + 4 hours to overnight freezing time

Copyright © 2016 Irene Matys.

All Rights Reserved.

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