White Peach and Lime Creamy Ice
Vegan, gluten free // makes about 1 quart
White peach and lime is an insane flavor combination. Whenever stone fruit season rolled around in New Jersey, I’d go to a local orchard and pick tons of the most heavenly white peaches. At home, I’d chop a few of them up, toss them with a squeeze of lime juice and plenty of fresh lime zest, and eat them one huge spoonful at a time.
That fruit salad inspired this recipe for white peach and lime “creamy ice”. The taste is delicate and floral, almost transparent. It’s important to choose very sweet and ripe white peaches for this recipe. They should be juicy and soft but not mushy. I get mine at the California Avenue farmer’s market in Palo Alto (shoutout to Sweet Tree Farms <3).
what you need:
16 oz white peaches (about 4 peaches)
1 tbsp lime juice, plus more to finish
zest of one lime, plus more to finish
optional for homemade pink food dye: water, 2 tbsp sugar, 2 lime slices
optional for finishing: sweetened condensed milk
how to make it:
peel peaches. save the skins if you want to make a natural pink food dye that’ll give your creamy ice a light blush. (if not, skip step 2.) dice the peach flesh, place into a freezer safe bag, and freeze completely.
optional homemade pink food dye: in a saucepan, add the peach skins, just enough water to cover, sugar, and lime slices. simmer 5-10 minutes until the color from the skins leaches out and the liquid is reduced. strain and let cool. you can also use this liquid to make a pink peach lemonade/limeade.
once frozen, process peaches in a food processor or high speed blender until smooth. optional: stream in some of your pink food dye as you blend (up to ¼ cup).
transfer mixture to a freezer safe container and freeze until set. if you want your ice to be even creamier, go in and stir the mixture to break up the ice crystals as they form, around every 15 minutes or so, until too thick to stir.
