This recipe will make bueatiful, home made ice cream. Please note that you will need an ice-cream maker.
Preparation: 30 minutes
Cooking: 25 minutes
- 400ml milk
- 5 egg yolk
- 250g caster sugar
- 500ml double cream, lightly whipped
- 500g cooled poached peach flesh (*canned peaches and syrup can be used instead of freshly poached peach)
- 100ml poaching syrup
- 75ml peach schnapps (optional)
- 50g caster sugar
- 6 ripe peaches, stems trimmed (* make double this recipe if you wish to serve them with peach ice-cream)
- 1 vanilla pod
- 250ml water
- 250ml white wine or sparkling white wine
- 200g caster sugar
- Custard: Place the milk in a sauce pan. Cut through the centre of the vanilla pods and spoon the seeds into the milk and place the pods in the milk. Place the milk over a low heat and slowly bring it to a strong simmer then remove it from the heat. Remove the pods from the milk.
- Whisk the egg yolks and sugar together in a large bowl until pale yellow and creamy. While whisking gradually add all the hot milk.
- Return the mixture to a saucepan and place it over a low heat, cook gently while stirring constantly with a wooden spoon until it thickens and coats the back of the spoon. Be careful not to overheat the milk as you will end up with scrambled eggs. Remove it from the heat and leave it to cool.
- Peach Puree: Puree the peach flesh, poaching syrup, peach schnapps and caster sugar.
- Ice-cream: When the custard has cooled whisk in the cream and peach puree, until well combined. Place the mixture in an ice-machine and churn it until thickened, then place in a freezer proof container and freeze until ready to serve. If you don't have an ice-cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for a further 2 hours. Freeze until ready to serve.
- Place the water, white wine, sugar and vanilla pod in a saucepan, stir it until the sugar has dissolved. Slowly bring it to the boil then reduce it to a simmer, leave it to cook for 10 minutes. Place the peaches in the syrup and cook them gently for 15 minutes until they are soft but still hold their form. Remove them from the liquid and allow them to cool slightly then peel them. Refrigerate the peaches with a little poaching liquid over them until ready to serve. Set aside 100ml of the poaching syrup for the raspberry sauce and place the rest in a well sealed container in the refrigerator for future use. The syrup will last a couple of weeks in the refrigerator or freeze it for 3 months.