Tipsy Grilled Peach Ice Cream
If I had to pick one fruit to be my absolute favorite, I think it would be peaches. That's why we're unofficially celebrating Peach Week around. I'd had this recipe in my head for months and with peach season winding down, it had to be now. With a hint of balsamic, a tiny bit of of grill flavor and some Peach Schnapps for a kick, this incredible ice cream is packed with flavor. If an ice cream could have attitude, this one would.
Tipsy Grilled Peach Ice Cream
Makes about 4 1/2 cups
6 ounces extra-firm silken tofu (Mori Nu)
2 tablespoons Peach Schnapps
1 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods)
1/2 tablespoon arrowroot
1/8 teaspoon salt
1/2 cup soy creamer
1/2 cup coconut milk (can use lite)
1/2 vanilla bean, split open, insides scraped
2 - 3 peaches, peeled, pitted, sliced in 1/2
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons sugar
Blend the tofu, schnapps and vanilla in a blender until smooth.
Combine the sugar, arrowroot and salt in a medium saucepan. Whisk in the creamer and coconut milk. Heat over medium heat until the mixture just comes to a boil, stirring occasionally. Remove from heat and let cool 5 minutes. Then add to the blender with the tofu mixture. Add the scrapings from the vanilla bean and process until smooth. Refrigerate at least 3 hours.
2 hours before making the ice cream, prepare the peaches. Heat a grill pan over medium high heat. Be sure it is oiled, or spray it with nonstick spray if needed so the peaches won't stick. In a medium bowl, toss the peach halves with the vinegar and lemon juice, to prevent discoloration. Grill the peach halves, cut-side down, for 6 to 8 minutes. Turn for hatch marks if desired. Then turn over so the outside gets lightly grilled, about 4 minutes. Chop peaches in about 1/2-inch pieces. You will need about 1 1/2 cups, so depending on the size of the peaches, you may not need all 3. (That's ok, they taste great so you can eat the extra.) Combine the peaches with 2 tablespoons sugar, along with any balsamic/lemon juice that remains. Mix together and refrigerate at least 2 hours.
Make ice cream according to your ice cream maker directions, adding the juices from the peaches with the ice cream base. Add the peaches during the last 5 minutes of the process.
Enjoy a bowl of this while you're contemplating Food Network Friday. (How's that for a segue?) The recipe for this Friday was chosen by EFCLiz, and since she's from England, we're going International! Her recipe is from the GF Channel, which sounds a lot like our Food Network... and it's definitely going to be a challenge. The recipe is below. As always, change it up however you like. Just get creative and veganize it in a way only YOU can. Send your recipe to me before Friday if you don't have a blog, or post a comment to my Friday post linking your blog so everyone can see what you came up with! Before that bowl of ice cream is gone, here's the recipe, straight from Liz. We're hoping you join us.
"The recipe I'm choosing is called Kedgeree. It's a mixture of British and Indian cultures, and is thought to have originated when us Brits were busy trying to take over the world during the British Raj. It doesn't seem to to be too popular these days but it was historically served at breakfast. If you've ever seen any of those costume dramas set in huge mansions, with posh people helping themselves from big silver hotplates on the sideboard, they will certainly have contained Kedgeree. (Agatha Christie is full of this sort of thing).
The original recipe I'm choosing is this one, from Sophie Grigson. She's got a very hearty approach to her cooking, which I like, and her books do feature a fair amount of vegetarian food. Her mother was Jane Grigson, who wrote possibly the definitive encyclopedia of vegetables (though it's not a vegetarian book).
This version is classic, though I have seen many interpretations (which is why I thought it would be a good one to pick). Here's a few alternatives for ideas:
http://uktv.co.uk/food/recipe/aid/514872
http://uktv.co.uk/food/recipe/aid/516264
This is closer to the original, though:
Prep time: 25 mins Cook time: 20 mins Serves: 4-6
Smoky fish and spicy rice make a mouth-watering combination in this cracking flavour-packed kedgeree recipe from Sophie Grigson
450 g smoked haddock fillets
85g Butter
1 tbsp sunflower oil, or vegetable oil
1 Onions, chopped
170g Basmati rice, rinsed
0.5 tbsp curry paste, (mild)
140 g frozen Peas, thawed (or fresh in season)
3 hard-boiled Eggs, chopped
2 tbsp Parsley, chopped
1 pinch black pepper
To serve:
6 lemon wedges, or lime wedges
1 jar mango chutney
Method
1. Cover the haddock with boiling water and leave to stand for 5 minutes. Drain, reserving the soaking liquid.
2. Measure the soaking liquid and add enough water to make it up to 400ml. Skin and flake the haddock, removing any stray bones you come across, and set aside.
3. Melt 30g of the butter with the oil in a large saucepan. Add the onion and cook gently until softened but not browned.
4. Add the rice and the curry paste and stir for 1-2 minutes.
5. Pour in the measured cooking liquid, bring up to the boil then reduce heat down to a bare simmer and cover tightly.
6. Leave to cook, without disturbing for 8 minutes, and then stir in the flaked haddock and the peas.
7. Cover again and simmer for a further 4-5 minutes, until the rice is quite tender and has absorbed virtually all the liquid. If absolutely necessary, add a splash more hot water to prevent burning.
8. Draw the pan off the heat, dot the rice with remaining butter, and then cover and let it stand for 4 minutes or so.
9. Add the egg and parsley and stir in lightly with a fork, fluffing up the grains of rice. Taste and adjust seasoning, adding salt only if needed.
10. Pile up in a mound on a serving dish and serve steaming hot with lemon or lime wedges and plenty of mango chutney.
(Original recipe here)
Two more things before I end this long post:
1. Don't forget to enter the contest for Love Soup. The winner will be posted on Oct. 1.
2. And... Oct. 1 is the first day of VeganMoFo!
Tipsy Grilled Peach Ice Cream
Makes about 4 1/2 cups
6 ounces extra-firm silken tofu (Mori Nu)
2 tablespoons Peach Schnapps
1 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods)
1/2 tablespoon arrowroot
1/8 teaspoon salt
1/2 cup soy creamer
1/2 cup coconut milk (can use lite)
1/2 vanilla bean, split open, insides scraped
2 - 3 peaches, peeled, pitted, sliced in 1/2
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons sugar
Blend the tofu, schnapps and vanilla in a blender until smooth.
Combine the sugar, arrowroot and salt in a medium saucepan. Whisk in the creamer and coconut milk. Heat over medium heat until the mixture just comes to a boil, stirring occasionally. Remove from heat and let cool 5 minutes. Then add to the blender with the tofu mixture. Add the scrapings from the vanilla bean and process until smooth. Refrigerate at least 3 hours.
2 hours before making the ice cream, prepare the peaches. Heat a grill pan over medium high heat. Be sure it is oiled, or spray it with nonstick spray if needed so the peaches won't stick. In a medium bowl, toss the peach halves with the vinegar and lemon juice, to prevent discoloration. Grill the peach halves, cut-side down, for 6 to 8 minutes. Turn for hatch marks if desired. Then turn over so the outside gets lightly grilled, about 4 minutes. Chop peaches in about 1/2-inch pieces. You will need about 1 1/2 cups, so depending on the size of the peaches, you may not need all 3. (That's ok, they taste great so you can eat the extra.) Combine the peaches with 2 tablespoons sugar, along with any balsamic/lemon juice that remains. Mix together and refrigerate at least 2 hours.
Make ice cream according to your ice cream maker directions, adding the juices from the peaches with the ice cream base. Add the peaches during the last 5 minutes of the process.
Enjoy a bowl of this while you're contemplating Food Network Friday. (How's that for a segue?) The recipe for this Friday was chosen by EFCLiz, and since she's from England, we're going International! Her recipe is from the GF Channel, which sounds a lot like our Food Network... and it's definitely going to be a challenge. The recipe is below. As always, change it up however you like. Just get creative and veganize it in a way only YOU can. Send your recipe to me before Friday if you don't have a blog, or post a comment to my Friday post linking your blog so everyone can see what you came up with! Before that bowl of ice cream is gone, here's the recipe, straight from Liz. We're hoping you join us.
"The recipe I'm choosing is called Kedgeree. It's a mixture of British and Indian cultures, and is thought to have originated when us Brits were busy trying to take over the world during the British Raj. It doesn't seem to to be too popular these days but it was historically served at breakfast. If you've ever seen any of those costume dramas set in huge mansions, with posh people helping themselves from big silver hotplates on the sideboard, they will certainly have contained Kedgeree. (Agatha Christie is full of this sort of thing).
The original recipe I'm choosing is this one, from Sophie Grigson. She's got a very hearty approach to her cooking, which I like, and her books do feature a fair amount of vegetarian food. Her mother was Jane Grigson, who wrote possibly the definitive encyclopedia of vegetables (though it's not a vegetarian book).
This version is classic, though I have seen many interpretations (which is why I thought it would be a good one to pick). Here's a few alternatives for ideas:
http://uktv.co.uk/food/recipe/aid/514872
http://uktv.co.uk/food/recipe/aid/516264
This is closer to the original, though:
Prep time: 25 mins Cook time: 20 mins Serves: 4-6
Smoky fish and spicy rice make a mouth-watering combination in this cracking flavour-packed kedgeree recipe from Sophie Grigson
450 g smoked haddock fillets
85g Butter
1 tbsp sunflower oil, or vegetable oil
1 Onions, chopped
170g Basmati rice, rinsed
0.5 tbsp curry paste, (mild)
140 g frozen Peas, thawed (or fresh in season)
3 hard-boiled Eggs, chopped
2 tbsp Parsley, chopped
1 pinch black pepper
To serve:
6 lemon wedges, or lime wedges
1 jar mango chutney
Method
1. Cover the haddock with boiling water and leave to stand for 5 minutes. Drain, reserving the soaking liquid.
2. Measure the soaking liquid and add enough water to make it up to 400ml. Skin and flake the haddock, removing any stray bones you come across, and set aside.
3. Melt 30g of the butter with the oil in a large saucepan. Add the onion and cook gently until softened but not browned.
4. Add the rice and the curry paste and stir for 1-2 minutes.
5. Pour in the measured cooking liquid, bring up to the boil then reduce heat down to a bare simmer and cover tightly.
6. Leave to cook, without disturbing for 8 minutes, and then stir in the flaked haddock and the peas.
7. Cover again and simmer for a further 4-5 minutes, until the rice is quite tender and has absorbed virtually all the liquid. If absolutely necessary, add a splash more hot water to prevent burning.
8. Draw the pan off the heat, dot the rice with remaining butter, and then cover and let it stand for 4 minutes or so.
9. Add the egg and parsley and stir in lightly with a fork, fluffing up the grains of rice. Taste and adjust seasoning, adding salt only if needed.
10. Pile up in a mound on a serving dish and serve steaming hot with lemon or lime wedges and plenty of mango chutney.
(Original recipe here)
Two more things before I end this long post:
1. Don't forget to enter the contest for Love Soup. The winner will be posted on Oct. 1.
2. And... Oct. 1 is the first day of VeganMoFo!
8 comments:
Wow. I wish I had an ice cream maker. That sounds utterly fabulous! I'm drooling!
Ice cream!
yum that ice cream sounds amazing.
that ice cream sounds awesome, sans alky-hall does the batch work without it?
Thanks, Tami :)
That ice cream looks fantastic.
Have you ever heard of the site Food Network Humor? Google it. You'll laugh your ass off.
Oh wow this week's Food Network Friday recipe looks challenging!
Oh, yummy ice cream! Drunken peaches, yay!
Wow, Tami this is am amazing recipe...and I have some fruit schnaps in my cupboard.
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