Autumn came with a vengeance where I live this weekend – while I write this I’m wrapped up in wool blankets and sipping honey caramel apple cider – so perhaps it’s odd that I’m writing an ice cream recipe to share. However, this recipe, with rich, warm Chai spices and the nourishment of raw egg yolks from pastured hens, raw cream, and raw milk, IS most definitely a treat for every time of year — winter and summer alike. Decadence from simple, down home ingredients — now that’s worth celebrating!
Peach Blackberry Ice Cream {Dairy-Free}
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!