Habanero Peach Ice Cream

Dessert / 2 hours

Make sure to also check out this to–die–for “Hot Chocolate” Ice Cream recipe.

Yields

16 Servings

Prep Time

15 min

Total Time

2 hours

Ingredients

Coconut Milk 25 oz.
Organic Soy Milk 25 oz.
10 oz. Fredericksburg Peach Preserves
1 cup sugar
½ teaspoon xantham gum
½ tablespoon lemon juice
½ teaspoon cinnamon
1 ¼ ounce of Yellowbird Habanero sauce
Pinch cayenne pepper
1 cup dried mango (minced or pulverized in high powered blender into pea sized pieces)

Made with Yellowbird®

1

In a sauce pan, combine coconut milk, sugar and peaches. Whisk to combine. Heat over medium heat for 5 minutes, or until the sides of the pan are hot. approx. 170º F. If you have an immersion blender, submerge and blend.

2

Whisk in xanthan. Stir in soy milk, Yellowbird Habanero sauce, cayenne, cinnamon and lemon juice. Heat for 3-5 minutes, or until the sides of the pan are hot.

3

Transfer to a clean bowl. Cover the bowl tightly and put it into the fridge until well chilled, at least an hour.

4

Spin in ice cream machine and freeze according to manufacture’s instructions.

5

In the last few minutes of freezing, stir in mango crumbles.