Categories: August, ice cream

Ingredients

• 10 ripe yellow-fleshed peaches, halved and stoned
• 6 tbsp caster sugar
• juice of 1 lime
• 284ml single cream
• 4 egg yolks
• 284ml double cream

Directions

1. Preheat the oven to 220˚C/fan 200˚C/gas 7. Sit the peaches in a roasting tray, cut side up. Sprinkle half the sugar into the cavities, squeeze over the lime juice and roast for 20-30 minutes, until softened.

2. Cool the peaches slightly, then remove their skins and put into a food processor, catching all the juice, which you pour into the processor, too, before blitzing to a purée. Transfer to a bowl, and set aside to cool entirely.

3. Meanwhile, make a custard. Heat the single cream in a pan until nearly boiling. Beat the yolks and remaining sugar in a bowl and, while whisking, pour over the hot cream. Return to a cleaned-out pan and heat, stirring, until thickened. Set aside to cool then stir in the peach purée. Whisk the double cream until thick, then fold into the custard. Put into an ice cream maker to freeze, or freeze in an airtight container and whisk every 3 hours to remove any ice crystals. Allow to freeze for at least a full hour after the final whisking before serving.

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