Ontario peaches have hit the stores…time to try a new allergen friendly ice cream.
Dairy, Egg and Peanut/Tree Nut Free Caramelized Peach Ice Cream.
Creamy, rich with the sweetness of summer’s best peaches…oh my!
I followed the recipe for caramelizing the peaches and then just added the cooled mixture to my cooled mixture for Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream from the recipe in the Summer 2013 edition of Allergic Living Magazine by Senior Editor Alisa Fleming. Click here for my post.
2-3 medium peaches
3/4 cup granulated sugar
Cover peaches in boiling water and let sit for 5-10 minutes.
Submerge peaches in cold water and peel the outer skin.
Slice and cut into 1/2 inch pieces.
Combine peaches and sugar in a pan and cook over medium heat until caramelized…stirring constantly.
Let cool completely before adding mixture in at the last 5 minutes of making the Dairy, Egg and Peanut/Tree Nut Free Vanilla Ice Cream base in an ice cream maker.
I poured my completed Dairy, Egg and Peanut/Tree Nut Free Caramelized Peach Ice Cream in a loaf pan that had been placed in the freezer to cool. Cover and replace in the freezer until you are ready to enjoy a bowl.
The possibilities seem to be endless… so dig in.