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Homemade Peach Ice Cream

June 8, 2010

If you haven’t already eaten all your delicious peaches from last week’s produce bins, here’s a great recipe using wholesome ingredients. This recipe is slightly altered…really, we just added peaches to it…from an amazing book everyone should read called Nourishing Traditions by Sally Fallon. There are over 500 pages of recipes that cover all the bases from sauces to main courses to desserts, while using whole, traditional foods. You will need an ice cream maker for this recipe but any ice cream maker will work.

Home-made Peach Ice Cream

Makes 1 Quart

  • 3 egg yolks (Vital Farms eggs <- sold at Urban Acres)
  • 1/2 cup maple syrup (<-sold at Urban Acres)
  • 1 tbsp vanilla extract
  • 1 tbsp arrowroot powder
  • 3 cups heavy cream (preferably low-pasteurized <-sold at Urban Acres)
  • 4 or 5 local peaches, pealed and cut away from the seed (<-sold at Urban Acres, when there’s extra)

Beat egg yolks and then combine all ingredients in a blender. Pour into an ice cream maker and process according to maker’s instructions. For ease of serving, transfer ice cream to a shallow container, cover and store in the freezer or just eat it all up right there!

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