Ingredients

The following ingredients have 1 Servings
  • Ice Cream Maker
  • 2 cups coconut cream
  • 1 cup full fat canned coconut milk
  • 1/4 teaspoon finely ground sea salt
  • 1/2 to 3/4 cup honey (depending on sweetness of peaches)
  • 2 large ripe peaches (pitted and quartered (about 1 pound))
  • 3 large egg yolks
  • 1 teaspoon lemon juice
  • 3/4 teaspoon pure Vanilla extract
  • 1 large ripe peach (pit removed and diced)
  • 1/2 cup chopped walnuts

Instruction

  • If you haven't already done so, make sure your ice cream maker insert is completely frozen. As a general rule, I just keep mine in the back of the freezer so it's ready to go at any time!
  • Combine the coconut cream, coconut milk, sea salt, honey and quartered peaches into a blender. Process until completely smooth.
  • Transfer mixture to a medium saucepan and set over medium low heat.
  • Separate the egg yolks from the whites and reserve the whites for another use (add to an omelette!)
  • As soon as ice cream base begins to bubble, whisk in egg yolks, one at a time.
  • Continuously whisk mixture over medium low heat for 5 minutes, until it begins to thicken.
  • Remove from heat and tranfer ice cream base to another dish or bowl. Mix in lemon juice and vanilla extract and stir to combine.
  • Set the ice cream base in the refrigerator for at least 2 hours or up to 24. You want it to be completely chilled.
  • Once chilled, pour mixture into ice cream machine. Set a timer for 15 minutes.
  • While ice cream base is churning, dice up remaining peach and walnuts.
  • While ice cream maker is still running, add diced peaches and walnuts and allow to churn an additional 5 minutes or until desired thickness.
  • You could serve the ice cream right away but it will be more like soft-serve and melt VERY quickly. It really needs time to set. Transfer to a loaf pan or other container and chill for 2 hours before serving. Once set, it is immediatley scoopable and can be served in a cup or on a cone!