HABANERO PEACH ICE CREAM
VEGAN | GLUTEN-FREE
INGREDIENTS
FOR THE DISH
25 Oz. Coconut Milk
10 Oz. Peach Preserves
25 Oz. Organic Soy Milk
1 C. Sugar
1/2 Tsp. Xantham Gum
1/2 Tbsp. Lemon Juice
1/2 Tsp. Cinnamon
Pinch Of Cayenne Pepper
1 C. Dried Mango, Blend To Pea-Size
1 1/4 C. Habanero Condiment
Yellowbird Habanero Condiment
PREPARATION
2 HOURS / 16 SERVINGS
- In a sauce pan, 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.
- Whisk in xanthan. Stir in soy milk, Yellowbird Habanero 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.
- Spin in ice cream machine and freeze according to manufacture's instructions.
- In the last few minutes of freezing, stir in mango crumbles.