This week’s recipe is the result of a long, hard battle. We received a KitchenAid Ice Cream Maker attachment for our wedding two years ago. Since then, as the mood struck, I’ve been attempting to make ice cream.
The problem is that during that time we’ve also switched to almondmilk or soymilk as an alternative to regular dairy. No reason really, other than we prefer it. But in doing so, that meant that there was rarely any regular milk available for my ice-cream-making adventures.
And that meant a few failed attempts. This ice cream lover was being forced to dispose of far too many batches of not-quite-ice-cream. But I never gave up on the hope of making delicious, creamy concoction with my milk alternative.
When all hope was nearly lost, I tried once more. And the result was…ice cream! Not totally dairy-free, but I was able to use what I had on-hand, finally got the ratios right, and the result was real ice cream.
So, here is my slightly adapted recipe for Peach Ice Cream using Almond Milk. But the real star of the show here might be the Pecan Brittle…#yum. That’s a recipe for another week, so come back to the table!