The following is a guest post by one of my favorite fellow Austinites — Lindsey Gremont of Homemade Mommy. Lindsey works full time in a corporate job, yet still makes time to not only blog, but prepare amazing meals made from locally-sourced, traditionally-prepared foods. If you don’t already know Lindsey’s blog, go check it out! It’s the perfect inspiration for busy parents who are on the Real Food bandwagon.
We have a ton of peaches this week and I knew just how to use them. This ice cream is dairy-free but you would never know it. The coconut milk and pastured egg yolks make it rich and creamy. I also add gelatin to my base for a smooth and easily scoop-able finish!
Peach Blackberry Ice Cream (Dairy Free)
- 1 can full fat coconut milk (where to buy BPA-free, guar gum-free coconut milk)
- 1/3 cup maple sugar (where to buy organic maple sugar)
- 1 Tbsp gelatin (where to buy gelatin from grass-fed cows)
- 4 pastured egg yolks (why “organic” and “free-range” don’t mean what you think they mean)
- 2 Tbsp vanilla extract (where to buy organic, real vanilla)
- 1 lb fresh local peaches (about 6-8 small peaches)
- 1 cup fresh local blackberries
Heat the coconut milk, maple sugar and gelatin in a medium sauce pan on medium low heat, until steaming, but not quite boiling. Turn heat down to low.
Bring a pot of water to boil. Blanch the whole peaches in the boiling water briefly and then remove the skins and pits.
In a separate bowl, whisk the egg yolks.
Once the coconut milk is steaming, add one small ladle of it to the egg yolks, and stir to combine. Slowly add two more small ladles full. This will temper the egg yolks, so they won’t scramble when you add them to the hot coconut milk.
Slowly pour the egg yolk mixture back into the pan with the coconut milk, and whisk until slightly thickened, which will take several minutes. Make sure the mixture doesn’t boil, as this will scramble your eggs.
When the mixture has thickened to the consistency of a thin custard, remove from heat and add the vanilla extract.
Add the peeled and pitted peaches, the blackberries and coconut milk mixture to a high speed blender and blend until smooth.
Transfer to a jar and refrigerate until very cold, overnight is best.
Once the mixture is cold, freeze in your ice cream maker according to the manufacturer’s instructions.
I’m Lindsey, the Homemade Mommy. I work a full time corporate job on top of being a wife to an amazingly supportive husband and mother to a 4 year old daughter. Oh and I blog about food!
I find the time and make a commitment to homemade cooking because eating this way has truly changed mine and my family’s life. Ditching processed food has helped us heal from a number of ailments including asthma, allergies, recurrent sinus infections and ADHD. I buy organic, from family farms, local and grass-fed.
I am passionate about achieving vibrant health and am happy to share my tips, techniques and recipes in my new eBook – The Homemade Mommy Handbook with you in the hopes that it will help you create your own path.
This handbook is an excellent resource for those who want to know HOW to cook. If you’ve never really known the difference between braising and sauteing, or dicing and mincing, you need this book! If you want to know tricks like the one in the recipe above (about tempering egg yolks), then you need this book. Click here to check it out.
Latest posts by Kristen Michaelis (see all)
- Win An Alaskan Adventure For Two With Me (over $4000 value) - October 7, 2014
- October Giveaway: Le Creuset Cast Iron Cookware Set (worth $425) - October 2, 2014
- Fight Back Friday August 22nd - August 21, 2014