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Today I put my appliances to good use. I toasted up some macadamia nuts slightly, and chopped them up then put them in my soymilk maker. It results in a nice creamy milk, a bit like coconut milk, though not really, more like creamy almond milk.
This was my second attempt at ice cream. The first time I used the custard method with egg yolks, but this was easier and turned out just as good. Think of it as a creamy sorbet and you're all set.
Peach Ice Cream
3 semi-ripe peaches
1/2 cup agave nectar (use less to taste if peaches are riper)
3 cups macadamia milk (cold)
1/2 tsp lemon extract
puree peaches in processor, add agave and blend, mix in milk (use a bigger pitcher for this), turn on ice cream maker, pour in, chill for 15-20 minutes. Place in freezer-safe container, harden 1 hour in freezer, stir (best eaten at this stage) and return to freezer.
New Orem HFS
For those in Utah County, there is another new health food store in town. Should work out pretty well for those of us that avoid processed foods and additives. http://newsnet.byu.edu/story.cfm/55893 They were just stocking the shelves when I dropped in, but I noticed some good brands (Shelton's, Lakewood Organic and Grasslands Beef) and basic ingredients like large bottles of Agave nectar, interesting nut oils, etc. Looks like it really has potential.