CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
This time of year, fresh peaches crop up everywhere. The local farmers markets, roadside stands and grocers have them by the truckloads.
Sweet, juicy peaches are enough on their own, but peach desserts such as cobblers, pies and crisps come to mind, as well. However, with the heat most of us are experiencing recently, fresh peach ice cream sounds right on time.
Growing up, we typically made vanilla ice cream with big chunks of fresh peaches in it. We sat upon an old quilt my grandmother placed over the hand-cranked ice cream maker. The quilt had two purposes – one, to give the grandkids a place to sit and crank the handle, and two, to help insulate the ice.
I use a countertop ice cream maker with a cylinder that is pre-frozen in the freezer, so no ice is needed. One other change I’ve made these days is to prepare a non-dairy mixture. It packs just as much peachy punch as the original recipe.
Tip: If you don’t have an ice cream maker available, pour the mixture into a shallow baking dish and place into your freezer. Scrap the icy bits that are forming around the edges with the tines of a fork after the first hour and mix in with the softer portion. Do this again in 1 hour and again, if necessary, until you reach the frozen consistency you desire. The results may be a little different, but still very enjoyable.
Enjoy food made fresh!
Non-Dairy Peach Ice Cream
3 fresh peaches, peeled, pitted, and diced 3 cups unsweetened oat milk 1 pint Silk non-dairy heavy cream 1 cup pure cane sugar 1 tablespoon vanilla extract Place diced peaches onto a plate and smash with the tines of a fork to create a chunky puree.
In a large mixing bowl, whisk together puree, milk, cream, sugar, and vanilla until sugar is dissolved.
Pour the mixture into the frozen ice cream freezer container. Insert the paddle and cover with the lid.
Start the machine and freeze for 20 to 25 minutes for soft-serve. If a firmer consistency is desired, transfer to an airtight container and place in refrigerator freezer for a minimum of 2 hours.
Leftover ice cream can be stored in an airtight container in the freezer for up to 3 weeks.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
