Homemade Peach Ice Cream

Ingredients

Tapioca or Arrowroot
starch (or flour, same thing)		1/3 cup
Sugar					2/3 cup
Vegetable oil				1/3 cup
Soy milk				2.5 cups
Lime juice				1 teaspoon
One can of sliced peaches (drained)	15 ounces

Pour about half of the soy milk into a blender (having
a capacity of approximately six cups) along with the
entire can of peaches (including the liquid from
the can) Arrowroot or Tapioca, sugar, vegetable oil,
and lime juice. Blend on high for two to three minutes,
pour into a saucepan, place over medium heat and stir
constantly until a thick, slow bubbling, pudding is
formed. Remove from heat and place the sauce pan in
a sink filled with a few inches of cold tap water.
Allow to cool to room temperature then refrigerate
for at least two hours (longer is better). Once the
pudding has cooled, put the rest of the soy milk
into the blender with the frozen peaches and blend
on high until you have a thick, creamy mixture.
Slowly add in the previously prepared pudding
until all of the pudding is mixed in. With the
blender running on high, add soy milk (if needed)
to top off the blender then pour the mixture
directly into your ice cream maker.

Substitutions/Modifications:

Corn starch may be used in place of Tapioca or Arrowroot.

Milk may be used in place of Soy milk.

Reduce sugar by half for low sugar.

Replace sugar with a rounded eigth cup (8 to 10 packets)
of Stevia based sweetener for sugar-free.

Reduce vegetable oil to 1/8 cup for low fat.

Frozen mango, or other frozen fruit,
may be used in place of peaches.

The Cuisinart ICE-25 ice cream maker holds about six
cups as does the hopper of our 'antique' Sunbeam
Custom Deluxe blender.   If you're using an ice
cream maker or blender which has different
capacities you'll have to adjust the recipe,
and your procedures, accordingly.   If you want
help or moral support drop us a line, from our
contact page, and we'll be happy to assist you.

Comments?  Suggestions?  More recipes?

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www.don-guitar.com     2009