rants & recipes

Update - tried this ice cream, it was ok but not peachy enough (used a whole bag of frozen, Whole Foods peaches) - next time, I might try canned peaches - I think the frozen peaches gave it a slightly icy texture.

Will try this ice cream next, based on the chocolate rum ice cream recipe.

Ingredients:

• 28 g Earth Balance
• 32-35 g neutral-flavored oil
• 1 cup chopped peaches
• 1/4 cup finely diced peaches
• 1/4 cup amaretto (50 g)
• 1 1/2 cup soy milk (360 g)
• 1/8 tsp xanthan gum
• 1/8 cup lecithin granules (20 g)
• 1 tbsp maple syrup
• 1/2 box Mori-Nu extra-firm tofu (or 215 grams Mori-Nu Firm)
• 1/4 cup sugar (50 g - maybe? peaches are sweeter than baking chocolate so may leave this out)
• 1 tbsp tapioca starch
• 3/4 cup corn syrup
• pinch salt
• 2 tbsp almond butter
• 1/2 tsp vanilla extract

Instructions:

1. Add lecithin and amaretto to dissolve granules.
2. Reserve the 1/4 cup of peaches, blend remaining ingredients in blender.
3. Refrigerate overnight or about 8 hours.
4. Follow your ice cream maker's instructions, adding the diced peaches at "mix time".