Peach Coconut Oil Nondairy Ice Cream

Prep Time:  20 minutes (plus 1 hour to refrigerate and 20-40 minutes to freeze)   |    Cook Time:  25 minutes   |    Total Time:  45 minutes (plus 1 hour to refrigerate and 20-40 minutes to freeze)   |    Yields:  1 quart

Ingredients:

• 4 tablespoons  Simply Nature  Organic Coconut Oil
• 2 peaches, chopped
• ¾ cup  Baker’s Corner  Brown Sugar
• ½ teaspoon  Stonemill  Pure Vanilla
• 1½ cups  Friendly Farms  Unsweetened Vanilla AlmondMilk
• 6  Goldhen  Large Eggs, yolks only

Directions:                                   

1. In a medium saucepan, heat the oil over low to medium heat. Add the peaches, brown sugar and vanilla. Simmer for 15 minutes, stirring occasionally.
2. Remove from heat. Add the almond milk, stir until well combined. Pour the mixture into a blender. Blend until smooth.
3. In a large bowl, whisk the egg yolks. Gradually add the blended mixture in small batches, whisking until smooth.
4. Return the custard to the saucepan. Heat over medium heat, stirring frequently until the mixture thickens, about 3 minutes.
5. Remove from heat. Refrigerate for 1 hour or until the custard is cool.
6. Pour the custard into an ice cream maker. Follow the manufacturer's directions to chill the custard to an ice cream consistency.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen