Fresh White Peach
The End of Summer is upon us, but the BEST sweet white peaches are available and perfect for this vegan ice cream recipe.
3 fresh organic white peaches, peeled, seeded, diced
1/2 lime, juiced
1 cup Trader Joe's Soy Milk Creamer
2 cans - 14 ounces each, organic light coconut milk (I used Trader Joe's Brand)
pinch sea salt
1 cup organic sugar
3 tablespoons arrowroot
3 tablespoons water
2 teaspoons pure vanilla extract
3.5 ounce souffle cups for individual portions
Cuisinart Ice Cream Supreme or Cuisinart Automatic Frozen Ice Cream Maker
measuring cups and spoons
large sauce pan
silicone whisk and spatula
large sauce pan for peach boil
large pot for peach boil
14 3.5-ounce souffle cups
The Ice Cream Base
In a large sauce pan place the soy milk creamer, coconut milk, organic sugar, and sea salt.
Cook the ice cream base till the sugar is totally dissolved and it begins to boil.
The Arrowroot Slurry
In a small cup or bowl, add the water and whisk the arrowroot into it till it is dissolved.
Pour this mixture into the HOT ice cream base and turn OFF the heat.
The arrowroot will significantly thicken the ice cream base and allow it to have a creamy texture and volume to scoop when partly defrosted.
HINT: Arrowroot is a strange bird. If boiled, it will loose its thickening ability, so make sure to turn OFF the HEAT once the mixture boils.
Add the vanilla and gently whisk the pan contents to distribute.
The Freezer Container
I have a Cuisinart Ice Cream Freezer and I fill the bucket and cover the contents with a small piece of plastic wrap pressed into the surface to prevent the top from getting a thick covering as it cools.
Place the container into the refrigerator overnight to let it completely cool and develop its flavors.
Freeze the Ice Cream
Place the freezer bucket into the ice cream maker and turn it on… follow the manufacturer's instructions.
Boiling Pot of Water
While the ice cream is freezing, fill a large pot with hot water and bring to a boil.
The Fresh White Peaches
Place the fresh peaches into the boiling water for about two minutes and then remove with tongs onto a kitchen towel.
Use a sharp knife to slip the skin from each peach, cut it in half and then dice.
Place the diced peach in a small bowl and sprinkle the lime juice over it and stir.
Continue peeling and dicing the remainder of the peaches and immediately put into the bowl and stir.
The lime juice will prevent the peaches from oxidizing.
Refrigerate the diced peaches until the ice cream is removed from the ice cream maker.
The Final Freeze
No ice cream maker makes a totally solid end product. Therefore you will have to freeze it further in your freezer.
At this point, I remove my ice cream bucket and gently fold the cold diced fresh white peaches into the ice cream base.
Using a small ladle, I scoop a portion into each paper cup, place each one on a small tray, and freeze till solid.
Once frozen solid, I place the ice cream filled souffle cups into plastic bags and store in the freezer till serving.
Pull the paper wrapper off the frozen Fresh Peach Ice Cream round and place on your serving dish.
Let it stand for about 10 or 15 minutes to become pliable and easy to spoon.
I like to dice another white peach and distribute it around the frozen mound.