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1. Gather the ingredients.

  • 1/2 cup raw cashews
  • 2 small or 1 large ripe peach
  • 2-3 Tbsp maple syrup, or to taste depending on the sweetness of your peaches
  • 1/2 tsp almond extract (optional)
  • 1 tsp ground cinnamon (optional)
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    2. Chop the peaches.

    Slice the peaches. You want to end up with about 2 cups of peaches. Since they are going in the blender, you don’t have to worry about making them too small. You can peel the peaches if you like, but I like to leave the skins on.

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    3. Make the cashew milk.

    In a high-speed blender, combine the cashews with 1 1/2 cups water and blend for about a minute, until the mixture is smooth and light. You do not want any chunks of cashew to explain. If you don’t have a high-speed blender, you can also try blending in a regular blender and then straining the milk through cheesecloth.

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    4. Blend the other ingredients and chill the mixture.

    Add the peaches, maple syrup to taste, and almond extract and cinnamon (if using) and blend well, then chill the mixture in the refrigerator for at least one hour.

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    5. Make the ice cream.

    Process the ice cream in an ice cream machine until desired consistency. This usually takes about 15-20 minutes.

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    6. Serve and enjoy!

    Curl up with a copy of James and the Giant Peach and dig in immediately or freeze until later. As with most homemade ice creams without preservatives and stabilizers, the ice cream will harden in the freezer. To soften, simply leave out on a counter prior to serving or heat in the microwave until soft (about 30-45 seconds). Enjoy! Makes about 1 quart.

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