To make ice cream, you don't need cream. Or, as it turns out, technology.
Finally, it was hot enough to make ice cream, and I had some fresh peaches. We've been experiencing a heat wave for the last several days, so unlike last time, when after I'd frozen the freezing device of the ice cream maker and bought peaches the weather turned cool, I figured it was prime time for peach ice cream.
Unfortunately, soon after I put the mixture in the device and turned it on, the thing quit going round in circles. It just flat stopped. I think it doesn't like the 220 power we have here, despite the attempts of the transformer to adjust it to 110. So I was stuck with non-frozen non-dairy product, and a frozen bowl that wouldn't turn around. I tried turning it myself, but that quickly got old.
I placed a towel over the mixture, and got out the hand mixer. Every ten minutes or so I stirred it up, and then I put the whole thing in the freezer. After half an hour it seemed firm enough, so we dug in. Delicious! Something about the texture of frozen peaches and soft semi-frozen soy cream is just perfect.
Somehow it's better without the technology.
Peach Soy Ice Cream
2 cups soymilk
1/2 cup soymilk powder
3/4 cup sugar
2 teaspoons vanilla
1/2 cup soy cream cheeze or 1/2 cup silken tofu
4 peaches, peeled and chopped
Blend all ingredients except peaches in a blender. Add to ice cream maker container, along with chopped peaches, and follow operating instructions. If your ice cream maker doesn't work, you can freeze the mixture in a bowl and periodically (about every 10 minutes) beat with a mixer or by hand as it freezes. Makes about 6 servings.
Notes on ingredients: Soy cream cheese is available at most health food stores, and silken tofu is available in most supermarkets (in the Asian section). I use Better Than Milk soymilk powder, which I import from the States. Other varieties are available here in the U.K. Peaches are available at farmers' markets this time of year.