Vegan roast peach ice cream
Roast
This ice cream came about as part of ongoing experiments with Psyllium husk. Vegan ice creams tend to be icy as the fat content from the milk cream is missing. Often, recipes incorporate starches, such as corn, potato or arrowroot, thicken and correct the texture of thinner nut milks. Psyllium does a similar trick of thickening the fluids and cutting through some of the icy-ness that may result when frozen. This recipes uses coconut milk that has a higher fat content than nut milks. It helps to use only the cream part of the coconut milk, that part that floats onto the top inside the can, and discard the watery bits. This is not a blended ice cream and it tastes as such. You get to taste every flavor with integrity.
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