Peach ice cream

ok here's another milk-free egg-free soy-free recipe for ice cream we're trying for a birthday party tomorrow: (in our 2 qt cuisinart ice cream maker)
adapted liberally from http://allrecipes.com/recipe/georgia-peach-homemade-ice-cream/?scale=16&ismetric=0

makes approx 7 cups, serves 16 (so they say)

  • 5 ripe peaches (700 gr approx), blanched iced, peeled (see http://southernbite.com/2013/07/30/no-egg-fresh-peach-ice-cream/ for peeling pics) and pitted.  
  • 1 tbsp brown sugar
  • 3-ish cups milk/cream-substitute.  tonight we used:
    • 1/2 cup dairifree powder in 2 cups warm water, 
    • 1 cup coconut-based coffee creamer, vanilla flavoured (e.g., So Delicious), and
    • 1 cup rice milk (e.g., Rice Dream) 
  • 2 tsp vanilla
  • 1/2 tsp xanthan gum
  • 1 tbsp grapeseed oil (canola might taste better, we're out at the moment)
  • 1/2 cup sugar

prep, boil, ice until too cold to hold, and peel the peaches.
take 3 peaches, pitting them into the blender.
pit the other two peaches into a locking plastic container with the brown sugar.  mash/slice them with paring knife into chunky sauce and refrigerate.
mix dairifree powder into warm water.
pour everything else (dairifree concentrate, non-dairy creamer, rice dream, vanilla, xanthan gum, oil, sugar) into the blender and let 'er rip.

refrigerate until 1hr before serving.

1 hr before serving, run through blender again and pour into ice cream maker.
let run for about 25 minutes and add reserved peach mush.
let run for another 5 minutes for peach mush to be well incorporated and consistency is about right.
serve immediately, or, for firmer dessert, freeze for later and remove 10 minutes before serving (or pop it in microwave for a bit at 30% to soften slightly).

No comments: