PEACH GINGER RICOTTA ICE CREAM (GF, V)

Ingredients

1 cup Almond Ricotta see above

5 Peaches

1 inch Ginger fresh, grated

1/2 cup Almond milk

1 tbsp Lemon Juice

6 tbsp Erythrit or Agave Syrup

Preparation

Wash the peaches, peel them from the core and cut into small cubes. Place them together with all other ingredients in the blender. Operate at the highest level until a homogeneous mass has formed.

Add the mass to an ice cream machine and stir until you have a creamy ice cream. Or place the mixture in a container with lid in your freezer. Stir thoroughly every 30 minutes with a snow bean or a fork until the consistency is firm enough.

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About

Most of the time the best ideas for recipes come to me, when I was not shopping for a few days and look in the refrigerator. My strength in cooking has always been to combine unconventional ingredients into a recipe. This usually happens when the ingredients are the only ones remaining or the date of expiry is approaching. Until the purchased peaches and the ginger look at me at the same time from the inside of my fridge, I would not have the idea to combine both to this peach ginger ricotta ice cream. The ice cream is vegan, because I used homemade almond ricotta. You can also take ordinary, store bought ricotta.