AUGUST DOTM SPICY PEACH SORBET (V)

August is for peaches! Summer is for being really lazy about posting on DOTMC!
I dedicate this post to my littlest sister who is in need of non dairy desserts.

I had used my Flip to make a companion video to this recipe to put on Food Punk, and it was really cute and then my computer and Flip had a massive falling out and I lost every video I ever saved. However, I still got a crappy pic with my phone that you see here! Huzzah! Look out for your hard copy in the mail it IS coming. Promise. (For lots of rambling on the recipe below,and some ice cream tips you can check out Food Punk).



4-6 good size peaches peeled and chopped
A couple chiles ( I had dried Chiles de Arbol, but  fresh jalapeno or any such nice chile would work well I think)
2 tbsp of honey
2 tbsp of Sorghum Syrup (or corn, no judgments here)
a pinch of salt
the juice of one lemon and (optional) a shot of Tequila

Cook the peaches in a saute pan over med heat. As they begin to cook and break down add the honey and syrup. Stab your chiles with a paring knife and throw them in. When the mixture looks like it would make an ok jam, take it off heat, discard the chiles and puree mixture in a blender.
( I kept half of one of my chiles and threw him in the blender)
Strain the mixture into a metal bowl. This is annoying but so necessary, just keep pushing the puree through with a spatula.
Make sure to scrape off all the goo clinging to the bottom of the strainer as that is the good stuff!
Put the bowl in the fridge and be patient while it gets nice and cool. (2-4 hrs or overnight)
Freeze according to the ice cream maker's directions

Salty Caramel Ice Cream

Sumptuous...can I say that word? I made a sumptuous dessert last week, salty caramel ice cream. As many of you know, I'm of the dairy-free persuasion and since I can't seem to ever make it to Lula's Sweet Apothecary when I'm in New York (http://www.lulassweetapothecary.com/) I decided to try making a frozen treat on my own. I consulted my *autographed* copy of Wheeler Del Torro's newly released book "The Vegan Scoop" and the results are truly rich and dense with a heavenly hint of salt. You'll need an ice-cream maker (thanks to my friend Reb for leaving hers at my house indefinitely) and I invested $12.00 in an candy thermometer for the caramel. My main inspiration: the key-lime ice cream Nicole made when I had dinner at her place in August.

For the Caramel
1 cup sugar
1 cup light corn syrup
1/4 cup earth balance (non-dairy butter)
1 cup coconut milk
1 teaspoon vanilla extract

For the Ice Cream
1 cup soymilk
2 tablespoons arrowroot powder
2 cups soy creamer
1/2 cup sugar
1 tablespoon vanilla extract

To make the caramel: Slowly boil sugar, corn syrup, butter, and coconut milk until mixture reaches "thread" stage on thermometer (235 degrees). Remove from heat and add vanilla extract. Set aside.

To make the ice cream: In a small bowl, whisk 1/4 cup soymilk and arrowroot. Set aside.
Mix soy creamer, remaining 3/4 soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to bil, remove from head and immediately add arrowroot cream. This will cause the liquid to thicken noticeably. Add vanilla extract.

Refrigerate mixture until chilled, approximately 2-3 hours. Freeze/make ice cream according to your ice-cream maker's instructions. In the last few minutes of freezing, swirl in the homemade caramel.

[sorry no pics]