Sunday, September 6, 2009

Peach Ice Cream

This is a rich, creamy, very flavorful ice cream.  The recipe is loosely based on a recipe from France featured in the cookbook "Sun Drenched Cuisine" by Marlena Spieler (this is one of my all-time favorite cookbooks).  The original recipe calls for either peaches or pears, and suggests serving with praline, which can be made with honey and nuts for the adventurous among you.

INGREDIENTS:

4 egg yolks
1 cup coconut milk
4 or 5 ripe peaches (or pears)
1 T bourbon
3/4 cup honey (or less)

METHOD:

Peel the fruit and puree it in a food processor, set aside.

Blend together the egg yolks, honey, and bourbon.  Add the fruit puree and blend until smooth.  It may help to heat the coconut milk slightly first and dissolve the honey in it, then combine with the other ingredients.

Freeze in an ice cream maker or popsicle mold.
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1 comment:

  1. samMay 5, 2010 at 2:58 PM

    I just made this minus the bourbon and for fruit/ sweetness I used a half a banana, a papaya and only 1/4 c honey. It is just about the best thing EVER!!!! I have been missing ice cream so badly since going on GAPS and this is as good as it gets. THANK YOU!!!!! I am making it again and this time with 1 banana and 1/8c honey (plus papaya). YUM!

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