YIELD: 1 QUART
Warm ginger combines so beautifully with this cool peach sherbet to bring a dessert that would be welcome at the end of any dinner party.
Directions
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 non-dairy 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.
Transfer to a flexible airtight freezable container and freeze for at least 4 hours before serving.
Keeps for up to 3 months frozen.
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Ingredients
4 large ripe peaches (not too soft)
1 teaspoon fresh grated ginger
Dash salt
1 cup sugar
½ cup canned full-fat coconut cream (thickest part from a can of milk)
½ cup non dairy milk
