2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar
Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.
In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.
Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.
Peach Almond Ice Cream
Peaches are in high season here in Colorado and we are making the most of it. This week I made a gluten free (of course), fruit sweetened, dairy free, vegan Peach Almond Ice Cream.
To increase the peach factor, I diced up more fresh peaches and mooshed them into the ice cream after it came out of the ice cream maker.
This is another recipe that is a bit more complicated than most, however, I found it to be well worth the effort. As I ate this Peach Almond Ice Cream, I was pleasantly surprised that so few (and such healthy) ingredients, could taste so good.
Peach Almond Ice Creamprint friendly recipe
1 cup almonds, soaked overnight, discard soaking water
1 cup water
3-4 peaches
5 dates
4 drops stevia
1 teaspoon vanilla extract
1 teaspoon lemon juice
1. Place soaked almonds and water in vita-mix
2. Blend on highest setting until smooth, about 1 minute, add a bit more water if blending is a challenge
3. Remove almond mixture from vita-mix and strain through a fine mesh paint strainer bag, discarding solids
4. Place almond mixture in rinsed out vita-mix container, blend in peaches and dates on highest setting until smooth
5. Blend in stevia, vanilla and lemon juice
6. Place mixture in ice cream maker and process according to instructions
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