Oh yeah. It's about time.
For those of you who don't know me, maybe I should tell you that my summer job for the past 4 years has been selling peaches at a roadside stand in Holmes County, OH. Long story. But I see more peaches in two weeks than most of you see in your lifetime. Therefore, it is rather strange that I have like, no peach recipes on this blog. Especially since I live in the highest peach-producing state in the nation (not Georgia, folks).
But here is a great way to use your fresh, juicy peaches! Always buy Big Smile peaches (slightly kidding), and never store a ripening or firm peach in your refrigerator (fully serious). Did you know that? That's what we tell everyone at The Peach Barn. Refrigerating a not-fully-ripened fruit kills it. Let it set out at room temperature until fully ripe, then it will keep in your refrigerator for up to two weeks.
Pin it here.
Fresh Peach Ice Cream (E)
2 farm fresh egg whites or 1/3 cup pasteurized carton egg whites
1/4 tsp. cream of tartar
1/2 cup cottage cheese
1.5 cups almond milk
Rounded 1/4 tsp. glucomannan
3.5 doonks THM Pure Stevia Extract Powder
2 tsp. vanilla flavoring
1-2 ripe peaches, defrosted if frozen, cut into chunks
Beat egg whites with cream of tartar until stiff peaks form. Transfer to freezer to chill while you assemble the rest of the ingredients.
In a blender, blend the cottage cheese, almond milk, glucomannan, stevia, vanilla, and salt.
Turn on your ice cream maker. First, put in the chilled beaten egg whites. Quickly add the blended mixture. Last, add the peach chunks. Churn according to manufacturer's directions and then freeze in the freezer for an hour or so until firm, if desired. Serves 3-4.
-you could probably substitute other ripe fruit for the peaches. Using berries, this recipe is a Fuel Pull!
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