Ginger Peach Sherbet
Fill a 2-quart pot about halfway with water and bring to a boil over medium-high heat. Carefully place peaches into the boiling water and cook for 1½ minutes. Drain immediately and gently run the p…
- Cook1 h
- Total1 h
- Serves1
- LevelEasy
Ingredients
- 4 large ripe peaches (not too soft)
- 1 tsp. fresh grated ginger
- 1 cup dash salt
- ½ cup sugar
- ½ cup canned full-fat coconut cream (thickest part from a can of milk)
- non dairy milk
Method
- Fill a 2-quart pot about halfway with water and bring to a boil over medium-high heat. Carefully place peaches into the boiling water and cook for 1½ minutes. Drain immediately and gently run the peaches under cold water. Carefully remove the skins and pits and discard.
- Place the blanched peaches, ginger, salt, sugar, coconut cream, and nondairy milk into a food processor or blender and blend until smooth. Chill in the refrigerator until cold and then transfer to an ice cream maker and process according to manufacturer’s instructions, or follow the directions in this book. Transfer to a flexible airtight freezable container and freeze for at least 4 hours before serving. Keeps for up to 3 months frozen.
