July 17, 2012

The South is ripe with two things this time of year: fresh peaches and hot days. What better way to cool down than with a scoop of ice cream? In honor of National Peach Ice Cream Day, we gave editorial assistant Hannah Klinger the task of making one from scratch. The results: delicious!

How does a lactose intolerant person celebrate National Peach Ice Cream Day? With coconut milk, of course.

I’m normally the first to put aside my dietary issues in favor of something cold and creamy, but after making this

2. Read manufacturer’s instructions. A batch can go awry if the freezer can is overfilled or doesn’t churn long enough.

3. Keep it cold. Besides freezing the freezer can, I like to chill my base overnight in the fridge just to make sure it’s as cold as can be.

4. Move to a plastic container for the final freeze. Ice cream left in the can will be harder to scoop, and will refreeze poorly. Plus, you’ll need it to make more!

Peach Sherbet
Yield: 2 quarts
4 cups chopped fresh peaches
1 (15-ounce) can light coconut milk (or 11/2 boxes)
3/4 cup sugar
1 teaspoon lemon zest
11/2 tablespoons fresh lemon juice

1. Blend ingredients together in a blender until smooth. Chill base overnight. Freeze according to manufacturer’s instructions.

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