How to Make Rice Milk Ice Cream With Peach and Amaretto

Ice cream is a year-round treat that is loved by many. Ice cream can be enjoyed by those with dairy intolerance and dietary restrictions when it is prepared with rice milk. Read on to learn how to make rice milk ice cream with peach and amaretto for a delectable, non-dairy treat.

Things You'll Need

• Half and half
• Six room temperature egg yolks
• 2 tsp. vanilla flavoring
• 16 oz. chilled rice milk
• Mixing bowls
• Blender
• Mixer
• Measuring cups
• Measuring spoons
• Pot
• Peaches
• Ice cream freezer
• Amaretto
• Fresh berries of your choice
• Cinnamon
• 1 1/2 lb. pitted peaches
• 1 cup sugar
• 1/8 cup lemon juice
• 1 cup macaroon cookie crumbs
• 1/4 cup Amaretto liquor

Instructions

1. Combine peaches with lemon juice and 1/4 cup of sugar. Let the mixture set for 30 minutes, then drain off the excess syrup. Puree the peaches.

2. Add remaining sugar and 2 oz. of water to a heavy saucepan. Boil the sugar and water, reduce the heat and simmer until the it turns light brown. Pour 1/2 cup of water into the pan and blend, then simmer until the liquid dissolves.

3. Place the macaroon cookie crumbs in a small bowl, sprinkle them with the Amaretto. Let the cookies set for five to 10 minutes.

4. Whip the egg yolks in a large bowl until they are thick and light yellow. Continue to beat the egg yolks and slowly pour in the syrup. Stir until it is room temperature. Add in the rice milk and other remaining ingredients.

5. Pour the mixture into an ice cream freezer. Process in the freezer until it reaches a thick and creamy consistency, usually 20 to 30 minutes.

6. Scoop the frozen ice cream into a freezer safe bowl. Cover the ice cream and freeze it until serving. Freeze for more than 24 hours, then defrost the ice cream for10 minutes before serving. Serve with your choice of fresh berries.