A summer-time favorite, with dairy-free variations.
Before you get started on your ice cream, wash the peaches and remove the skins. Next: slice the peaches, remove the pits, and place them in a blender. Puree until smooth!
Mix together the milk, heavy cream, eggs, and raw sugar. Stir until the eggs are completely mixed in, and the raw sugar has completely dissolved.
Next, add a pinch of sea salt, arrowroot powder and vanilla extract.
(I ran everything through my Blendtec to get things as smooth as possible, then added the mixture to the ice cream canister.)
Mix in the pureed peaches and stir until the mixture is well blended.
Place the mixture into the ice cream canister and proceed according to your ice cream maker's specific directions.
*Our ice cream maker is by Oster, and it holds up to-one-gallon of ice cream. This recipe worked really well for our machine.
Everything was ready to serve in about 45 minutes after I added the rock salt and ice!
**If you're not sure where to find coconut cream, look in the Asian foods aisle at your local grocery store. I've ordered it from Amazon, as well.