Peach Ice Cream
egg-free, with goat milk

2 cups ripe peaches (about 4 in season medium peaches)
1/4 cup honey
2 tablespoons arrowroot powder or tapioca starch
2 cups goat milk (you could also use almond milk, or some other dairy free substitute)
3/4 cup powdered sugar

Slice peaches into 6. Grill skin side down for 3 minutes or until peaches have carmalized and cooked all the way through. Remove from grill. Peel skin off of the peaches (the skin should slide right off, if it doesn't, then they haven't cooked enough). Put the still warm peaches into a microwavable bowl, add honey, and mush together. Put the peach mix into the microwave for a minute to heat. Make a slurry of arrowroot powder and a little water. Blend into the peach mixture. Dump the peach mixture into a blender and blend until smooth. Let sit for 5 minutes. Add 2 cups milk and blend. Gradually add in the powdered sugar mixture while blending.

Add to ice freezer, should freeze in about 30 minutes. You can store it in a plastic tub in the freezer with a little plastic wrap on top to seal it, and then let it harden further. Makes about 5 cups. I use a cuisinart 1 1/2 quart automatic ice cream maker which has a little metal bowl you put in the freezer. Not as messy as the old fashioned kind. However it does make smaller batches so you may need to increase your quantities.

Really it's all about having good peaches.