This ice cream is the pits! In the best way possible of course. And it's made with coconut milk so it's dairy-free!
Read my Fall 2017 Issue:
This recipe is from my friend Michaela Hayes. Here's what Michalea has to say about it:
"IN MY NEVER-ENDING QUEST TO WASTE LESS AND TO USE PARTS OF A PLANT OR FRUIT THAT ARE USUALLY OVERLOOKED, I fixated on the pits of stone fruit. Beautiful little orbs full of nooks and crannies and holding the elusive kernel inside, these pits usually end up in the compost. But before they go there, they can make another stop—to flavor liquids, giving them a light almond-like flavor.
All stone fruits—cherries, apricots, nectarines, peaches, plums, etc.—have pits, which contain a lot of flavor. And you can use any of these pits to infuse flavor into liquids, which can then be turned into all kinds of things. Both amaretto and the lesser-known Crème de Noyaux are liqueurs made from apricot kernels. The Pickled Cherries recipe I wrote for the Sweet Paul Summer 2013 issue uses the pits to create a more intensely flavored pickling liquid. You can wrap the pits inside a tea towel and smash them with a hammer to get at the kernels. Or you can use the whole pits with the kernels for flavoring.*
What better way to use the whole fruit than to make ice cream flavored with the pits and top it with the fresh fruit? Enjoy!"
MAKES APPROXIMATELY 4 CUPS
3 cups full-fat coconut milk
20 peach pits and kernels (the more the merrier), smashed
²⁄3 cup maple syrup
1/2 teaspoon sea salt
1 vanilla bean, scraped
- Bring coconut milk and peach pits to a simmer, then remove from heat and allow to cool.
- Infuse overnight for best flavor. Strain milk and stir together with remaining ingredients.
- Process in an ice cream maker according to manufacturer’s instructions.
There has been a lot of discussion about whether or not it is safe to eat stone fruit kernels. The most current information I found on the matter suggests that you would need to eat a massive amount of the raw kernels in order to experience any toxicity. And the toxic substance does not survive cooking. So enjoy!
Made it? Tell us about it–