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.
