I probably shouldn’t be testing ice cream recipes this close to an Ironman, but my friend J.J. unloaded a bounty of peaches from his tree onto me. Geoff had given me Hannah Kaminsky’s book “Vegan a la Mode” for my birthday, and I wanted to try out one of her recipes. She has some pretty decadent ice creams which call for ingredients such as whole cupcakes, potato chips, blueberry muffins and Bloody Mary mix to be incorporated into the ice cream bases (Note: Just because something is vegan doesn’t mean that it is super healthy for you). I chose one of the tamer: Peach Melba.
Making vegan ice cream is SO MUCH EASIER than making classic egg-n-dairy based ice cream. There are no eggs so separate; no custard to strain (because you don’t end up cooking the umbilical cords attached to the egg yolk which is why, as pastry chefs, we ALWAYS strain custard bases—-how’s that for an “eeeewwwww” factor?). I loaded most of the ingredients into my Vitamix; pureed them and then cooked the custard base over medium-high heat until it started to thicken. I then cooled the custard, froze it in my Cuisinart ice cream maker; scooped it out and folded raspberry puree ribbons into it.
I was chatting with my coach a little about my race weight this morning. I’m probably racing at 2-3 pounds heavier than I normally would race an Ironman (that’s what no running will do for ya). EXCEPT my first Ironman, where I was in a Beer-Guzzling/Cheese-And-Bread-For-Breakfast, Carbo-Loading-With-Pasta phase of my life and way heavier. If you want a good formula for race weight, check out this blog on The Hippie Triathlete’s site. Scale numbers aside, I was still able to zip up my skinny jeans today. I think that Core 40 has been keeping me on the seemingly slimmer side.
A quick note on the amount of peaches: A few blogs back, I had written about my dislike for recipes that call for a number of pieces of fruit when the fruit is to be used mashed or pureed. I prefer that the amount is listed in volume AND that the recipe author provides a recommendation as to how many pieces of fruit it might take. I usually fill my blender with an underestimate of the number of pieces of fruit that it takes to equal the amount needed for recipe. I puree; and then look to see how much more I need to add (most blenders have measure amount tabs on them).
Peach Raspberry Ripple Ice Cream
Adapted from Vegan a la Mode by Hannah Kaminsky
- 2 Cups Peach Puree – made from about 4-6 pitted peaches depending on size. You do not have to peel peaches if using high speed blender.
- 1 each 14 ounce can full fat Coconut Milk
- 1 Cup Granulated Sugar
- 1 Tbsp Cornstarch
- 1 Tbsp Arrowroot
- pinch or 1/8 tsp Sea Salt
- 1 Tbsp Limoncello or 1 Tbsp plus ½ tsp Lemon Zest
- 1 tsp Vanilla Extract or ½ tsp Vanilla Bean Powder
- 1/3 Cup Raspberry Jam
- 1 Tbsp Water
- In a high-speed blender, puree 4 peaches. Add more to reach desired amount.
- Add the rest of ingredients except the Raspberry Jam and the Water
- Puree until smooth
- Transfer to heavy bottomed sauce pot. Cook over medium high heat stirring constantly (I use a silicone spatula)
- When mixture thickens, remove from heat and transfer to medium bowl. Chill thoroughly in the fridge
- Freeze mixture according to manufacturer’s directions
- Lightly heat jam and stir in water until you have a pourable consistency
- Transfer soft ice cream by quarters into container. After each transfer, drizzle ¼ of the raspberry mixture over it and lightly stir with a skewer or knife in order to marble the jam
- Freeze at least 4 hours or overnight
Heading up to Whistler to race Ironman Canada. Looking forward to a beautiful course and some great Pacific Northwestern Food. I will be keeping the site updated with all of my finds.