Ice Cream Chef: Kasia
What inspired this recipe?I wanted to do a twist on peaches and cream. Microwaving the amaretto was a great solution to lightly enhance the peaches' natural sugar but cook off the alcohol 'sting'.
Tastetester comments and full recipe after the jump. Take a look, then vote here!
Coconut Peach Ice Cream with Toasted Almonds
Makes about 2 pints
1/2 cups almonds
4 1/2 cups peaches (about 6 small)
1 1/2 cups amaretto liquor
1 cup cream
1/2 cup milk
1 (8-ounce) can cream of coconut*
Spread almonds in a dry skillet and toast over medium heat, stirring occasionally. When golden brown, remove from heat and set aside to cool.
Cut peaches in half and remove pit. Dice into 1/2 inch cubes and place in a medium microwave safe bowl.
Add amaretto to peaches and microwave on high for 2 minutes. Set aside to cool, reserving the only the fruit.
In a large bowl, whisk cream, milk, and cream of coconut until combined.
Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. After ice cream is frozen, pack into a freezer-safe airtight container, gently folding in peaches and almonds before sealing. Place in freezer at least 2 hours until firm.
*Cream of coconut can be found in the mixed drink aisle of most supermarkets. 1 can of coconut milk can be substituted but be sure to add sugar and to taste to sweeten.
Contest InformationGo here for the full scoop on the Best Lick! 2008 contest, including prizes, rules, and entry form. Submission closes the evening of August 18th. Get your ice cream maker going!
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