I did hesitate a while before jumping on the Creami bandwagon but finally caved and I'm quite delighted with it. I've always wanted to play around with making ice cream but since it's just me here, large batches aren't a good idea. I want to play around with different recipes, not make a lot of any one thing.
For my first 2 batches, I followed in the footsteps of @ElsieD with the limoncello ice cream from the included recipe book and a variation of the David Lebovitz peach ice cream that she linked to above. Both are delicious if a bit soft to scoop immediately post-spin. I used perfectly ripe farmers market peaches and the flavor of that one is especially delicious. Here's my modification of that recipe:
Roasted Peach & Bourbon Ice Cream
~ 400g ripe peaches [a 1/2 recipe would call for 300g but I went with 1 large and 1 small]
3 oz vanilla infused 1:1 simple syrup [recipe calls for separate sugar and water, I had this on hand]
1/4 cup yogurt [recipe calls for sour cream - I got none}
1/2 cup heavy cream
2 T bourbon [I omitted the ¼ teaspoon vanilla extract
A few drops freshly squeezed lemon juice
I cut the unpeeled peaches in half, removed the pits and roasted them in the CSO for 20 min @ 350°F on steam-bake. Let them cool briefly, then threw them in the Blendtec with all the other ingredients. I let the mixture stand a bit so I could stir out the bubbles before pouring into the Creami container.
Due to the extra amount of peaches, I had enough extra mix to make 2 popsicles and will pay more attention to measurements next time.
My freezer fluctuates between -2 to -8°F and I usually have to let purchased ice cream warm up before serving and I suspect that will be the case with these but we'll see.
