I finally splurged this summer and bought an ice cream maker. Something about making your own ice cream is so exciting. It's like making your own bread. Yes it's much more convenient to just get some from the store, the process takes a little time but once you get the hang of it it's really not that hard. You are always so pleasantly surprised when you see what you've managed to produce all from your own efforts, and that makes enjoying the end results so much more satisfying.
This recipe was inspired by accidentally buying way too many peaches at the farmers market one Saturday. I really wanted to try my hand at a dairy free ice cream and the coconut milk and peaches go really well together.
The cardamom is an excellent addition to this recipe, I forget how cardamom has a unique way of brightening up dishes and making the flavors pop. If you have cardamom in your spice rack you probably wonder like me how you could ever use up all of the bottle. It hadn't really clicked with me until this year how well it works with sweeter foods.
Ingredients:
5-6 peaches (fresh or frozen)
2 14oz cans of full fat coconut milk
1/2 cup sugar
2 Tbsp cornstarch
1 tsp vanilla
1 tsp ground cardamom
1/4 tsp salt
Directions:
Puree the peaches in food processor. Reserve a 1/3 cup of the peach puree for later.
Mix 1/2 cup of coconut milk with cornstarch. Warm the rest of the coconut milk over medium heat, stir in the sugar and heat until completely dissolved. Stir in the cornstarch mixture, vanilla, and cardamom and bring to a boil for 5 minutes.
Stir in the pureed peaches and chill in the fridge for at least 2 hours.
When the mixture is chilled pour into your ice cream maker and follow the manufacturers directions, mine took about 30 minutes to firm up. In the last few minutes of mixing add in the reserved peaches.
Pour into a freezer safe container and allow to firm up at least 1 hour.
After the ice cream is fully frozen it will take longer to defrost. Set on the counter 15 minutes before you are ready to serve.
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