2 c. soy creamer
1 c. soy milk
3/4 c. sugar
4 - 5 peaches, pealed and chopped
1 t. vanilla extract
1 t. almond extract (optional)
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Puree half of the chopped peaches.
Combine the pureed peaches, soy creamer, remaining soy milk, and sugar together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Add the vanilla and almond extract (if desired).
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add chopped peaches in the last five minutes of freezing.