Categories: Dessert

Ingredients

• 8 large, ripe peaches
• 2 tsp lemon juice
• 3 eggs
• 3 egg yolks
• 1 cup caster sugar
• 600ml thickened cream

Directions

1. Cut the peaches into quarters, removing the pips. Place them in a food processor or blender, skins on, along with the lemon juice and process until smooth. Refrigerate.

2. Meanwhile, whip cream to firm peaks. Set aside.

3. Place eggs, egg yolks and sugar into a large heatproof bowl. Place over a pot of simmering water, not letting the base of the bowl touch the water.

4. Using electric beaters, beat the egg and sugar mixture for about 5 minutes, or until very pale, thick and increased in volume. Remove the bowl from the pan.

5. Fold the egg mixture through the cream until evenly combined, then lightly fold through the peach puree.

6. Pour into a cake pan or loaf tin lined with baking paper. Freeze overnight, or until firm.

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