Peach Ice Cream
Ingredients
The Ice Cream:
- 3 overly ripe peaches
- 1 14.5-oz. can coconut milk
- 2 egg yolks
- 1/4 cup honey
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- Pinch of salt
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Yields: 1 serving
Directions
1. Peel and pit the peaches. Mash the flesh in a bowl or puree in a food processor depending on your desired consistency for the end product. Place into the refrigerator to chill.
2. Whisk together the egg yolks, honey, vanilla, lemon juice, and salt in a medium glass bowl. Set aside.
3. Heat the coconut milk in a small saucepan over medium heat, stirring occasionally, for 5 minutes. Slowly pour the coconut milk into the egg mix, whisking constantly. Transfer the entire mixture back into the saucepan and cook for another 5 minutes. Stir regularly until thickened, making sure it does not boil. Remove from heat and allow to cool. If there are any lumps, strain through a fine mesh strainer. Place in the refrigerator until completely cooled.
4. Stir the peaches into the chilled custard base and process in an ice cream maker according to the manufacturer’s instructions. Place in a parchment-lined bread pan in the freezer until set. Serve cold.
Notes
Ripe, juicy peaches provide the main flavor, but egg yolks are also incorporated into this recipe. This produces a creamy, custard-like result, rather than having the icier consistency of sorbet.
Credit: Paleo Grubs
- To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
- I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
- More great resources for making your own bone broths:
- Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/
