- 1 quart of fruit (peaches are great, or strawberries, Italian plums, whatever you've got.)
- 1 pint of half and half (By trial and error I have found that half and half has about the right amount of fat. Pure cream is a bit too rich, and plain milk is a little thin. I use raw milk from Jersey cows. It's much higher in butter fat than commercially produced milk.) You can also use coconut milk.
- 1/4 c. maple syrup (or honey, but honey gets hard when it gets cold and doesn't blend as well)
Enjoy! I always get major compliments on this and it's so simple. People say it's the best peach ice cream they've ever had.
- 1 pint of half and half (By trial and error I have found that half and half has about the right amount of fat. Pure cream is a bit too rich, and plain milk is a little thin. I use raw milk from Jersey cows. It's much higher in butter fat than commercially produced milk.) You can also use coconut milk.
- 1/4 c. maple syrup (or honey, but honey gets hard when it gets cold and doesn't blend as well)
- Fill an ice cube tray with half and half. Put in the freezer.
- Slice the fruit and spread on a cookie sheet. Put in freezer.
- Empty the half and half ice cubes and the frozen fruit in your Vitamix (or other super blender).
- Pour in the maple syrup. (If you want to use honey instead of maple syrup, you will also need to add an additional splash of half and half. It needs a bit of liquid to get things blending.)
- Blend on high, pushing the ingredients down into the blades with the pusher that comes with the blender.
- It takes only a couple of minutes to blend all of the ingredients. It's better to have chunks than blend too long and get get a smoothie instead of ice cream.
Enjoy! I always get major compliments on this and it's so simple. People say it's the best peach ice cream they've ever had.