As summer comes to a close in Montana we enjoyed some homemade ice cream.
Forager has organic dairy-free half & half! I modified a recipe by Sunkist:
2C Forager Half & Half. For dairy version use heavy cream or whipping cream
Grated peel of 1 lemon
1/3C freshly squeezed lemon juice. For peach (6) fresh peaches in food processor w/ half & half
Lemon Burst Cookie or waffles (optional)
This easy-to-make lemon, or peach, ice cream doesn’t require a machine.
Combine half & half with sugar; stir, medium heat, on stove to dissolve sugar. Blend in lemon juice & zest (for peach version, I left the peach skin on). Pour into shallow pan & freeze until firm, about 4 hours. Serve with Lemon Burst Cookies. Garnish with fresh mint leaves. Makes 6-9 servings (about 3 cups).