spent a lovely two days at the lakehouse with the fam last weekend, to celebrate 4th of july with explosives and homemade ice cream. loving this new tradition. haven't made a whole ton of new recipes lately, but am experimenting a bit in the dairy-free department. except for last weekend of course - when we did a remake of the Candied Bacon Ice Cream (not as good as the first batch) and also tried CuisinArt's ridiculously chocolate ice cream (can't remember the name, and not posting the recipe because I didn't really care for it... sorry.)
but i did purchase a few gorgeous peaches which sat on my counter, smelling all sorts of good, when the weather turned hot. i needed to use them for fear of wasting them as they threatened to rot on my counter. i recently checked out a vegan ice cream recipe book from the library, to help me in my dairy-free explorations, and while i feel the book lacks some in originality, it did give me an excuse to experiment. so here we are - my adaptation of vegan Peach Ice Cream:
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Dairy Free Peach Ice Cream
2c. Almond Milk, unsweetened "original" flavor
2T. Flour
2-3 Peaches
1/2 c. Agave Nectar (I'm using the darker stuff, and I actually went just shy of 1/2c.)
Cut up peaches into chunks and add to blender. Pour milk and agave nectar into blender. Blend. In a bowl, place 2T. flour, and pour in a little of the peach mixture at a time, up to half the liquid, whisking the flour to blend well. Put the remaining peach mixture in a small saucepan on the stove and bring to a boil over medium heat. Remove from heat and add in the flour mixture. Cover and refrigerate until well chilled, a few hours at least. Freeze in your ice cream maker according to manufacturer's instructions.
