Ice Cream Shmice Cream #8: Peaches & Cream

When I picked up the peaches from the CSA they were hard as golf balls. But two nights in a paper bag and voila, peach perfection. My friend Cindy suggested ice cream so I poached five peaches to get rid of the skin – it was a little too furry for ice cream – added brown sugar, instead of the usual cane sugar, to deepen the flavor, and now we have gorgeous and delicious peaches and cream ice cream.

I also made a delicious raspberry sauce for a peach melba style dessert! I assumed everyone knows what peach melba is but turns out not everyone does. Peach melba is a dessert of fresh peaches, vanilla ice cream and raspberry sauce on top. See recipe below!

5 fresh peaches *
Water and ice for ice bath
2 cans organic coconut milk
3/4 cup vegan brown sugar
1 teaspoon vanilla extract

Set up an ice bath (water and ice cubes in a big bowl) and boil a big pot of water (big enough to hold the peaches.) Make an “X” with a sharp knife on the bottom of each peach.

Use a spider strainer to drop the peaches into the boiling water for one minute and 30 seconds, to be exact. The little ends of the “X” cut will start to flap up. Lift them out of the boiling water with the spider strainer and drop right into the ice bath. They will cool momentarily.

Peel and discard the skin. Cut into quarters, remove the pit, and drop them right into the Vitamix or blender. Add the coconut milk from one can. Puree until smooth.

Pour the peach mixture into a bowl and add the other can of coconut milk along with the brown sugar and vanilla extract. Refrigerator for at least 2 hours.

Pour the coconut milk mixture into the ice cream maker and churn for as long as the directions for your ice cream maker to churn for. Place into a freezer safe container and freeze. Enjoy!

Raspberry Sauce
1 cup raspberries
3 tablespoons vegan cane sugar
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon arrowroot powder

Place all ingredients into a saucepan. Bring to a boil and mash the raspberries with a fork until a sauce forms. Take off the heat and pour through a fine mesh strainer. Let cool. Enjoy!

* CSA 2013 Week #10