Friday, July 4, 2014

Recipe: QT's Cheater-Style Peaches 'n Cream Ice Cream (Low-Carb!)

I had to have a tooth pulled yesterday (Waaahhh!).  So that is kinda limiting the whole "Fourth of July" Hoo-Haw Extravaganza...

Normally, we'd head up to the boat (early 'cause parking's a b*tch).  Basically spend the day lazing on the boat, maybe motoring around the channel a bit - but no serious boating 'cause 4th of July is, basically, "Amateur Hour."  We'd basically hang around on or near the boat, then fire-up the Magma and grill something tasty for dinner.  They do blow-off fireworks at the harbor, so we can watch 'em from the boat.  Pretty cool.

Ahhh...  But I was zoned-out on Percocets last night, chomping on gauze and generally feeling sorry for myself!  And this morning I wasn't exactly "Up and At 'Em!"  So - no boat today.  Figure we'll just hang out by the pool and relax a bit.  Or I might actually toddle out to my studio and glaze some stuff...

In the meantime...  I am freaking STARVING! (I opted for "sedation dentistry" - therefore was unable to eat or drink ANYTHING all day, yesterday.  And after the procedure, well, I wasn't particularly eager to eat!).

According to the dentist's instructions, I can have ICE CREAM today (Yayyyy!), so let's get over my whole Pity-Party and talk about ice cream instead, k?!  This is a super-easy way to incorporate your excess backyard garden fruit into something easy and tasty!

This is such a ridiculously easy recipe - and it tastes MIGHTY fine!  

I used my Cuisinart Ice Cream Maker to create this (affiliate link - I might get some spliff if you use it!)

QT's Cheater-Style Peaches 'n Cream Ice Cream (Low-Carb!)
Yield: appx 1.5 qts of ice cream

  • 1 cup of sweetened peach spice puree*
  • 1 large package of Sugar-Free/Fat-Free Vanilla Pudding 
  • 3-1/4 cups of unsweetened Coconut Almond Milk (I used Silk brand - only 1 g carb per cup)
  • 1/4 - 1/2 cup of Toriani Sugar-Free Peach Syrup
  • 1/2 cup heavy whipping cream
  • 2 peaches, chopped into small chunks
  • 1 peach, sliced, to use as garnish
*I made peach-spice puree in the crock-pot last summer (when I was completely and utterly overwhelmed with our MASSIVE peach-harvest).  Unfortunately, I didn't post the recipe but it was basically a matter of blanching/peeling/pitting a whole bunch of peaches, dumping 'em in the crock-pot, adding spices (cinnamon and nutmeg, I think!), and Splenda to taste, then zapping the whole mess with an immersion blender after it was all cooked-down.

I still had a pretty-big batch in the freezer, so I used it.  If you don't have puree, you can substitute low-sugar peach jam...

  1. In a medium bowl, mix the vanilla pudding with the Coconut/Almond Milk.  Try to blend it *really* well with a whisk.
  2. Stir in your peach puree
  3. Assemble the ice-cream machine (I think it goes without saying - but the "drum" should be fully-frozen!).  Turn it on, then pour the pudding/peach puree mix into the spinning drum.
  4. Let it spin for appx 10 minutes, then add your well-chilled whipping cream.  Drizzle in some peach syrup if you think it needs more "oomph."
  5. After another 5 mins (or so), you can drop in chopped chunks of fresh peaches. 
  6. The entire conversion of liquidy-gloop to ice cream took appx 20-30 minutes.
Serve with sliced peaches for garnish.  Eat it fast before it melts!!!

I put the leftovers into plastic bins in the freezer.  I suspect that they will end-up freezing solid so I'll probably move 'em to the fridge about an hour before I want to eat seconds!

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