Fruit ice is a cold dessert based on frozen juice. or other fruit drinks that freeze around the sticks. In this recipe, fresh peaches are taken and grilled, which gives the dessert a haze flavor. Ginger Syrup Adds spices, and smoked almonds make it crispy. As a result получается очень вкусно и необычно. 
Time: 9 час. 15 min Difficulty: easy Servings: 4-6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- One 15 centimeter piece of fresh ginger, cut very thin circles (about 1 tbsp.)
- 1/3 Art. Sahara
- 450 gr ripe yellow peaches (about 3 pieces), clear peel with a knife to peel vegetables and fruits, cut in half and remove bones
- 1 tbsp. l melted butter
- 2 tbsp. l peach jam
- 1 tbsp. sugar free almond milk
- 1 tbsp. l freshly squeezed lemon juice
- 1/2 tbsp. smoked almonds, chop finely
- Special equipment: Four 110 grams or six 85 gram ice cream molds, 4 or 6 sticks for ice cream
Recipes with similar ingredients: ginger root, sugar, peaches, butter, peach jam, almond milk, lemon juice, smoked almonds
Recipe preparation:
- Preheat the grill or large grill pan to high temperature. Bring the mixture to a small boil in a small saucepan from ginger, sugar and 1/4 tbsp. water. Cook on medium-low heat in for 10 minutes. Allow the mixture to cool to room temperature. temperature for at least 30 minutes.
- Meanwhile, grease the peach halves on all sides butter. Place them with the cut side on the grill and fry until strong carbonization, about 5 minutes. Turn peaches and fry them from the round side to carbonization at the point of contact with lattice, about 5 minutes, peaches should be soft, but not to fall apart. Transfer to a plate and let them cool completely, about 20 minutes.
- Cooled peaches, jam, 1/2 tbsp. almond milk, lemon put juice and a small pinch of salt in a blender. Strain in ginger syrup blender pushing on ginger slices back side of a spoon to squeeze as much syrup from them as possible; ginger throw it away. Mash the mixture with peaches to a uniform consistency, scraping the contents from the walls down, if necessary. Move the mixture into a large glass with a spout.
- Fill the ice cream molds with the mixture, leaving space 0.6 cm above (the mixture will increase in volume). Stick sticks. Freeze until mass is solid, 5 hours or put in the freezer for the night.
- Before serving, pour the remaining 1/2 tbsp. almond milk in one glass, and pour the almonds in another. Remove the ice cream from the tins, dip the tip of each ice cream in almond milk, then into almonds. Serve immediately table.
