Peachy Soy Ice Cream Recipes

VEGAN PEACH ICE CREAM

Steps:

• In a medium bowl, mix 2 cups peaches, 3 tablespoons maple syrup, and 1 tablespoon bourbon and let sit (macerate!) about 15 minutes.
• Remove 1/2 cup macerated peaches and set aside. Blend all remaining ingredients on medium speed until very, very smooth, a few minutes. Add in remaining 1/2 cup of peaches and pulse a couple times, leaving some chunks for texture.

PEACHY SOY ICE CREAM

Steps:

• If using a whole vanilla bean, split it down the sides and halve it lengthwise. Scrape out the insides and use the inner vanilla bean scrapings for flavoring (Do not use the bean casing).
• Blend all the ingredients together in a blender until smooth and creamy (see notes about peaches and sugar).
• Freeze according to your ice cream maker instructions.
• NOTES: If you prefer chunks of peaches, chop the peaches separately and fold into the soymilk mixture just before freezing. I chopped about 1/3 cup and put the rest in the blender and it gave it a delicious flavor.
• If you use the vanilla soy milk, you will probably want to use significantly less than 1 cup of sugar. I used 1/2 cup and it was perfect. I would recommend starting with 1/2 cup whichever soy milk you use and adding more as you deem necessary.

PEACH ICE CREAM

Steps:

• Peel, stone and thickly dice the peaches, then place in a heatproof bowl.
• Make a sugar syrup by boiling the sugar with 300ml water for 5 minutes, then pour over the fruit (if you're using an ice cream maker with its own cooling unit, you can do this in the well of the machine, and leave to cool before switching it on).
• Next, add the alcohol, then the cream.
• Let the mixture cool, then freeze according to your machine's instructions, or freeze the mixture in trays, stirring it at least once when it's half-frozen.