Peaches and Cream Ice Cream

Source: Diane Hartman, The Food Allergy Kitchen Cookbook, All rights reserved

1 15 oz can peaches with juice (use unsweetened if corn allergic)
2/3 cup Dari-Free powder
1/2-cup cold water
1/3-cup oil
1-teaspoon safe vanilla extract (or use vanilla flavored sugar, if
preferred)
1/2 cup granulated sugar + 1 cup hot water

In a saucepan, combine sugar and water. Bring to a boil and cook until dissolved. Cool. Transfer all ingredients into blender container, and process on high speed for one minute. Transfer mixture into the canister of ice cream maker and process according to manufacturer's instructions. If firm ice cream is desired, place ice cream into sealed freezer safe container and freeze for an additional 1-2 hours.

Copyright, 2001, Diane Hartman, all rights reserved