Peachy Almond Ice Cream With Sauce

Ice cream
3/4 cup sugar
11/2 cups fresh peaches, diced
1 cup almond milk
1 cup heavy cream*
1 teaspoon lemon juice
1 vanilla bean or 1 teaspoon vanilla extract

Peach sauce
1/4 cup honey
1/2 cup orange juice
1 peach, pitted, halved, and very thinly sliced
1/4 cup slivered almonds, toasted, for garnish

Follow the manufacturer’s instructions for freezing the bowl of an ice cream maker (usually eight to 24 hours ahead of time).

Put peaches in a medium nonstick saucepan. Sprinkle with sugar and cook gently on a low heat, stirring frequently until soft. Mash the peaches, leaving some small chunks.

Whisk in the almond milk, cream, and lemon juice.

Split open a vanilla bean with a sharp knife. With the tip of the knife or a small spoon, scoop the vanilla from the bean and add to the mixture.

Chill mixture in the refrigerator for at least an hour and then churn for 30 minutes, or according to the instructions supplied with your ice cream maker.

If you don’t have an ice cream maker or prefer to make the ice cream by hand, put the mixture in a sturdy, shallow container in the freezer until it begins to freeze around the edges, about two hours. Using a fork, stir the frozen parts with the softer center to blend well. Return to the freezer and repeat as necessary until the desired consistency is achieved.

For the sauce, simmer honey and orange juice in a small saucepan until well blended. Add peach slices and simmer for a few more minutes.

Toast sliced almonds in a dry skillet over medium heat, shaking the pan or stirring until the almonds are a rich brown.

Scoop the ice cream into dishes or martini glasses, drizzle with sauce, and sprinkle with toasted slivered almonds.

Makes 8 servings

TD&N Nutrient Analysis: Calories: 231; Total Fat: 13 g; Saturated Fat: 7 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 4 g; Cholesterol: 41 mg; Sodium: 34 mg; Carbohydrates: 30 g; Fiber: 1 g; Protein: 2 g

*To reduce the fat and calories, replace some or all of the heavy cream with nonfat half and half or evaporated skim milk and/or use low-fat almond milk.

— Photo by Gary Dolgoff for Today’s Diet & Nutrition