I was assigned the blog, Feeding Andy, for my September Secret Recipe Club assignment. The blog’s author, Peggy, is a culinary student and her blog follows her progress through school as well as her daily exploits working at Louisville mainstay, Jack Fry’s.
I bookmarked a lot of recipes when trying to decide which recipe I would go with. Some of the finalists were Rice Pilaf, Spicy Pickled Carrots & Asparagus, and Indian Spiced Lentils. I ultimately decided to make her Peach & Clove Ice Cream after my latest trip to the farmer’s market since the peaches there were so ripe it felt like I was slapped in the face with their wonderful perfume.
What a perfect Summer dessert!
INGREDIENTS
1-1/3 lbs ripe peaches; peeled, pitted and coarsely chopped 1 peach; peeled, pitted and finely chopped1/2 cup water
3/4 cup sugar (I used 2Tbs. SweetLeaf Sugar Leaf stevia/sugar replacement)
1/2 cup Greek yogurt (I used 1 single-serve container of So Delicious Vanilla Almond Milk Greek Yogurt)
1/2 cup heavy cream (I used So Delicious Coconut Milk Creamer)
1/2 cup milk (I used So Delicious non-dairy milk)
1/2 teaspoon vanilla
juice from 1 lime (I used the juice from 2 tangerines) .
Combine the coarsely chopped peaches and water in a medium nonreactive saucepan. Cover and cook over medium heat, stirring occasionally, until peaches are soft and cooked through, about 10 minutes. Remove pan from heat. Mix in SweetLeaf Sugar Leaf stevia, and set aside to cool to room temperature (or speed-up the cooling process with an ice bath).
Add the cooked peach mixture to your high speed blender with yogurt, cream, milk, vanilla, and tangerine juice. Process until smooth. add the finely chopped raw peach and blend VERY briefly so some chunks of peach remain. Chill thoroughly in refrigerator, about 6-8 hours (or speed-up the process once again by pouring the mixture into a glass jar and cooling it in an ice bath). Once chilled, transfer to ice cream maker and freeze according to manufacturer’s instructions.
For a printable version of this recipe click HERE.
Looks wonderful and I will have to make this as it fits in perfectly with our diets and my daughter’s allergies.
If you haven’t already, I’d love for you to check out my SRC entry: Fried Green Tomatoes.
Lisa~~
Cook Lisa Cook
That looks like perfection!
That looks peachy keen! (Sweet as Sugar Cookies)
Looks delicious! I’m lactose intolerant and my daughter is allergic to dairy, so I love finding alternatives to traditional ice cream.
What a great flavor for ice cream, especially with peaches in season. P.S. the alcohol is not there for the taste, there is a reason on a chemistry level. Alcohol lowers the freezing point, so ice creams stay creamier and smoother when it is not custard based…but there are substitutes if you just do not like alcohol 🙂
I didn’t even think about that Evelyne…great point!
I need an icecream maker, NOW!!!!!
What a delightful end of summer ice cream! Mmmmm
How do you like the SweetLeaf Stevia? I haven’t used it yet, and I am learning more about Stevia and baking with it. Today I picked up a Stevia/Cane Sugar combo to try. But I would rather just not use any cane sugar. Enjoyed your post and will be following you! This looks like a great and helpful blog. 🙂
It is very nice to meet you.
I do like SweetLeaf Stevia. I have used the stevia/cane sugar combo and made a huge mistake the first time I used it…I didn’t realize that you need to cut down the amount (i.e. if the recipe calls for 1 cup of sugar, you use 1/3 cup of the stevia/cane sugar combo)….that first recipe was S-W-E-E-T!!!
Good to know! Thanks for the heads up on the quantity. I didn’t know that.