Peach Ice Cream
As you may have read in my previous ice cream post, I love ice cream, gelato, frozen yogurt––all kinds of frozen treats. It was tough breaking up with dairy when I first went Paleo after realizing how intolerant I was to lactose and its subsequent negative impact on my health. Discovering that you can make ice cream with coconut milk was a gift. I was so excited to start making ice cream and gelato when I got my ice cream maker attachment for my stand mixer that I actually went a bit crazy and made a few batches of ice cream too many and ran out of room in my freezer... oops! We're taking a break from ice cream at my house for while, as I finish up the last two weeks of my Whole30, and never going overboard like that again! Anyway, in addition to my love for ice cream, I've also mentioned multiple times how much I enjoy fresh peaches. With the chocolate gelato already under my belt and a few fresh, perfectly ripe peaches in my kitchen, I decided to give this a try! The first time I ever had peach ice cream was at this little place out east called Snowflake's. My family and I went there––specifically for the peach ice cream. It was so incredible, I’ve been thinking about it for years and anytime we travel near that area, we have to stop in to get some! In the mean time, I knew I needed to make my own version!
Peach Ice Cream
Prep Time: 4 hr 35 min
(4 hr, 30 min, inactive) Cook Time: 10 min Total Time: 4 hr 45 min Serves: 4-6
4-5 overly ripe peaches, peeled and seeded
1 can full fat coconut milk
3 egg yolks (can omit, but the resulting texture will be more like sorbet)
⅓ cup honey or maple syrup
1 tsp vanilla extract
¼ tsp cinnamon, optional
Freeze the mixing bowl of your ice cream maker overnight (for at least 12 hours).
Puree peeled and seeded peaches in a food processor until smooth.
Whisk coconut milk, honey, egg yolks, and vanilla extract into a medium-size saucepan and bring to medium-low heat. Continue whisking occasionally, until the mixture comes to a low simmer (about 8 minutes). Do not let the mixture boil. Remove from heat, pour into the food processor with peach puree and pulse until well combined.
Pour the mixture into a bowl, cover, and refrigerate until completely cooled (about 3-4 hours).
When the mixture is fully cooled, process according to your ice cream maker’s instructions. Transfer the ice cream to a bowl, cover, and freeze for about two hours, or until firm, and enjoy!