Combine water, sugar, and cinnamon stick in a large pot. Scrape the seeds from the vanilla bean into the pot and then add the pod. Bring to a boil and cook, stirring, until the sugar dissolves. Lower the heat and simmer until the liquid is reduced to 3/4 cup, about 8 minutes. Remove from heat and let cool.
Puree Dinosaur Egg chunks (in 2 batches) in a food processor. Press the puree through a sieve into a bowl until you have 3 cups.
Strain the sugar syrup into the puree and blend well. Pour the mixture into two 9 x 5-inch glass loaf pans.
Freeze the Dinosaur Egg mixture, stirring every 30 minutes until flaky crystals form, about 4 hours. Or, freeze in an electric ice cream maker according to the manufacturer's instructions. Can be made up to 1 week ahead and stored covered and frozen.
Thinly slice peaches and sprinkle with lemon juice.
To serve, spoon the Dinosaur Egg Ice into 8 glass goblets. Top with sliced peaches.
Combine ingredients in a medium bowl and serve with tortilla chips or over grilled fish. May be made a day ahead.
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