I’ll be the first to admit it… my ice cream didn’t turn out very creamy at all. I was going for more of a gelato consistency, but I think that’s hard to do without dairy and with my crappy ice cream maker. I wanted so bad to love my ice cream maker, but it has really turned out to be a pain in my neck. I’ll be selling it on Craigslist soon, but if anyone is interested in buying a barely used Cuisinart Mix-It-In Soft Serve Maker for $25, let me know. It has slight damage on the top from me putting it in the dishwasher (it melted in one spot), but that doesn’t effect the mechanics of it at all. Works great, just not the right fit for me.

Back to the ice cream. So, as I said, I was going for a gelato consistency, but did not achieve it here. It turned out more like a granita because I ended up doing most of the freezing in the freezer and the ice crystals got too big. The flavor was excellent, but I will scale back on the water next time and add in more MimicCreme. If you are interested in trying this recipe, let me know how it turns out for you. One note: if you are using fresh, sweet, in-season peaches (as I did here), you could probably cut back on the sugar by half. If found my finished product to be slightly too sweet for my taste.

Peach Could-Be-Creamier Ice Cream

2 cups fresh peaches, pureed (about 3-4 large peaches)

1 tsp lemon juice

1 cup organic sugar

2 cups water

1 cup MimicCreme

Puree the peaches and add the lemon juice. In a small pot, dissolve the sugar in the water and bring to a boil. Set aside and allow to cool. Mix together the syrup and the peaches. Add the MimicCreme and chill in the fridge for several hours. Freeze in your ice cream maker according to the manufactures instructions.