Tastetester Comments: "This is so light and summery! The toasted almond crunch is a great contrast to the sweetness." - Mom 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.