Spicy Peach Coconut Ice Cream

Ingredients:

• 25 Oz. Coconut Milk
• 10 Oz. Peach Preserves
• 25 Oz. Organic Soy Milk
• 1 C. Organic Cane Sugar
• ½ Tsp. Xantham Gum
• ½ Tbsp. Lemon Juice
• ½ Tsp. Cinnamon
• Pinch Of Cayenne Pepper
• 1 C. Dried Mango, Blend To Pea-Size
• 1 ¼ C. Yellowbird Habanero Hot Sauce
  
  

Instructions:

1. In a saucepan, combine coconut milk, sugar and peaches. Whisk to combine. Heat over medium heat for 5 minutes, or until the sides of the pan are hot (approx. 170˚F). If you have an immersion blender, submerge and blend.
   
   
2. Whisk in xanthan. Stir in soy milk, Yellowbird Habanero Hot Sauce, cayenne, cinnamon and lemon juice. Heat for 3–5 minutes, or until the sides of the pan are hot. Transfer to a clean bowl. Cover the bowl tightly and put it into the fridge until well chilled, at least an hour.
   
   
3. Spin in the ice cream machine and freeze according to the manufacturer's instructions.
   
   
4. In the last few minutes of freezing, stir in mango crumbles.