coconut milk, fruit, gluten free, honey, lemon, local, peaches, seasonal
Well, I think it is safe to say it is summer! My lack of posting recipes is beacuse I am busy having lots of fun (follow me on intstagram @cosmohippiechef for extra food pics and adventures). Time to break out your ice cream makers and get busy making homemade ice cream, like this Peach Honey Coconut. You are probably thinking peaches? I haven’t seen peaches at the farmers market yet? You are right, I used my canned peaches that I canned last summer. After taking inventory of my canning pantry I realized I need to start using up those goodies I spent all that time last summer preserving. So I started with my canned peaches, this ice cream is creamy and lightly sweetened with local honey. This recipe makes a lot of ice cream so you’ll be stocked up for a while. One of my most important tips is, make sure the liquid mixture is cold before you pour it into the ice cream machine! You are ready to rock and roll, hurry and make a batch of this and then get back to soaking up summer. Enjoy!
Peach Honey Coconut Ice Cream- makes a lot!
2 c. whole milk (organic)
1 c. canned coconut milk (full fat)
1 quart size canned peaches, liquid drained
3/4 c. honey (local, I use Clifford Family Farms and I get it at the farmers market)
2 eggs, (local, I use Clifford Family Farms and I get it at the farmers market)
juice of one lemon
pinch of salt (I like Real Salt, local or Celtic Gray Salt)
1. Using your standing mixer, crack and beat the two eggs until creamy and the color has changed to a lemony pale yellow, about 5 minutes. Turn the mixer down and add the honey slowly, it will stick to the sides so turn the mixer off and scrape down the sides and mix again.
2. Next, with the mixer on low add the whole milk and coconut milk. Add the lemon juice and a healthy pinch of salt.
3. Pour the drained peaches into food processor and pulse them down until they are saucy and no longer have any chunks. Add the pureed peaches to the milk mixture, stir to combine.
4. Place this mixture into the fridge overnight or at least 4 hours, this step is very important. You want your mixture to be very cold when adding it to the ice cream machine. I had to process mine in two batches, I have made the mistake of poring it all in at once and had major spillage!
5. Process according to your manufactures directions. Freeze for a couple of hours and then EAT!
*optional- I toasted unsweetened coconut flakes in a dry saute pan until lightly toasted and fragrant. Sprinkle on top of your ice cream.
Here are some of my other favorite homemade ice creams:
Kathy Boben aka Boston said:
I am so making this!! I’m concerned with your comment that “it makes a lot”. I don’ t need a lot in my possession because I’ll eat it ALL!!!!!
Boston, take some to Surba! If you don’t want a lot of ice cream make the chocolate one- supper yum!
Kathy Boben aka Boston said: