Peaches and Cream Ice Cream
One of my favorite memories growing up was that special late summer day when my family made hand churned vanilla ice cream with fresh peaches. My dad's nickname was "peaches" and both my dad and peaches hold a special place in my heart. The lemon juice will help prevent the peaches browning. We count the days in August until Red Haven peaches arrive at the farmers markets.
To make the Ice Cream – Soak the cashews 4 hours in cold water. Drain. Transfer to a high speed blender, add ¾ cup water and purée until smooth.
Combine the sugar and 3 tbsp water in a small saucepan over medium heat and stir until the sugar is dissolved. Remove from heat and add the coconut oil and cacao butter. Let rest until the cacao butter is melted. Add to the high speed blender along with the remaining ingredients. Purée until smooth. Chill overnight.
Transfer to an ice cream maker and process according to the manufacturers instructions until thick. Fold in the chopped Red Haven peaches. Transfer to a quart storage container and freeze until solid at least 4 hours or overnight.
Serve 2 scoops of ice cream with the reserved chopped Red Haven peaches.
makes 1 quart
- ½ cup raw cashews
- ¾ cup water
- 1 cup organic sugar
- 3 tbsp water
- ¼ cup refined
- ¼ cup cacao butter
- 1 tbsp peach schnapps
- 2 tbsp vanilla vodka
- 2 tsp vanilla extract
- ½ tsp salt
- 1 13.66 oz can
- 3 Red Haven peaches, peeled, chopped and tossed with the juice of 1 lemon
- 3 Red Haven peaches, peeled, chopped