I swear, I’m really not trying to make so many ice cream flavors. It just keeps happening and there’s just nothing I can do to stop it, you know? It’s like Kevin James’ dancing “skills” in Hitch – you can’t stop it; you caaaaaaaannnnnnnnnnot stop it!
Q-tip. Q-tip. Q-tip. And throw it away.
I decided what the heck, why not make more sorbet this time around? I mean it’s good and sweet and practically health food since it’s made with fruit, and this time I actually decided to add stevia for the sweetener. Full disclosure: it makes the finished product a teensy bit less creamy, but the flavor is still there and it’s still super refreshing!
P.S. I know I’ve told y’all what a big ice cream lover I am, but I don’t think I’ve told you that Weston? My offspring? Hates the stuff. Which makes me think I should maybe get a maternity test or something…wait. Is that a thing? I suppose the whole pregnancy-birth thing would reasonably show he’s my son, but I just can’t get over the faces he makes when we try to give him ice cream. You’d think we were force-feeding him canned spinach or something!
I suppose it’s not all bad though – more for me! – and he has his whole life to cultivate his inevitable sweet tooth. In the meantime I think I’ll be relaxing every night with a big bowl of this stuff in my lap!
- 1-1/2 cups fresh sliced peaches, skin removed
- 1-1/2 cups fresh berries (I used strawberries and raspberries)
- 1 cup stevia powder
- 1/2 cup water
- 2 Tbsp lime juice
- splash of vanilla
Toss everything in a food processor and pulse to combine, then process for about 30 seconds to get the sugar/stevia well incorporated. Strain off the pulp and refrigerate for about 1 hour (if you stick your fruit in the fridge beforehand you can skip the refrigeration step after processing). Add the mixture to an ice cream maker and churn for about 30 minutes, according to manufacturer’s instructions, until thick. Place in a container with a lid and press a piece of plastic wrap on top. Freeze for about 3-4 hours before serving!